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Chicken with orange, olive and green bean couscous
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grilled chicken dish with honey, orange, and mild spices for a sweet and flavorful twist.
Ingredients:
  • 1 tsp ground coriander
  • 5.00 gm ground cumin
  • 125ml (1/2 cup) fresh orange juice
  • 2 (about 250g each) single chicken breast fillets, cut into 2cm pieces
  • 7.20 gm honey
  • 200g green beans, topped, cut into 3cm lengths
  • 1 orange, peeled, white pith removed
  • 190g (1 cup) couscous
  • 150ml boiling water
  • ProChef Olive oil spray
  • 50g (1/4 cup) green olives, pitted, thinly sliced
  • 40.00 ml chopped fresh mint
  • Fresh mint leaves, to serve
Instructions:
  • Mix together coriander, half of the cumin, and half of the orange juice in a shallow glass or ceramic dish. Toss in the chicken to coat, cover with plastic wrap, and refrigerate for 20 minutes to marinate. In a small bowl, whisk together honey, the rest of the cumin, and remaining orange juice.
  • Cook the beans in boiling water for 2 minutes until bright green and tender crisp. Refresh in cold water. Remove the orange segments over a bowl to save any juice by cutting along the white membrane with a small knife.
  • In a medium heatproof bowl, add couscous and pour over boiling water. Cover and let sit for 3 minutes until liquid is absorbed. Fluff the grains with a fork.
  • Remove the chicken from the marinade and slide onto skewers. Preheat a chargrill to medium-high heat, then lightly spray with olive oil. Grill the skewers for 2 minutes on each side until they are lightly charred and cooked through.
  • Combine the beans, orange, olives, chopped mint, and half of the honey mixture with the couscous. Season with pepper and mix until well incorporated.
  • Serve the couscous mixture on individual plates, place the skewers on top, drizzle with the remaining dressing, and garnish with fresh mint leaves.

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