Sticky orange chicken with herb couscous

Method

1. Set the dates and apricots to soak in the orange juice.

2. Heat the olive oil in a deep-sided, heavy-based frying pan. Add the chicken breasts, onion, garlic and red pepper. Fry over medium heat, stirring constantly, for 10 minutes.

3. Add the cinnamon, ginger and the soaked dates and apricots, together with their soaking juice.

4. Add the stock, lemon zest and juice and season with salt and freshly ground pepper. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until the chicken is cooked through.

5. Uncover the chicken and cook uncovered for 5 minutes, stirring now and then, to thicken the sauce.

6. Meanwhile, prepare the couscous. Bring the stock to a rolling boil in a saucepan.

7. Place the couscous in a large bowl and pour over the hot stock. Cover the bowl with cling film and set aside for 5 minutes.

8. Remove the cling film and fluff up the moistened couscous using a fork. Mix in the butter, mint, parsley, coriander and lemon juice.

9. Serve the chicken on a bed of couscous.

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Ingredients

55g Dried dates, chopped
55g Dried apricots, chopped
juice of 1 orange
1 tbsp Olive oil
3 large chicken breasts
1 onion, diced
2 garlic cloves, crushed
1 small red pepper, finely diced
1 cinnamon stick
2 tsp ground ginger
250ml-400ml chicken stock
salt and fresh ground black pepper
grated zest and juice of 1 lemon

For the herb couscous:

125ml chicken stock
250g quick-cook couscous
1 tsp Butter
1 tbsp chopped fresh mint
1 tbsp chopped parsley
1 tbsp chopped coriander
juice of 1/2 lemon

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