Name: Sticky honey-lime chicken with orange and pistachio couscous
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 82.50 gm lime marmalade; 57.20 gm honey; 20.00 ml finely chopped fresh mint; 4 large skinless chicken thigh cutlets; 250.00 ml wholemeal couscous; 1 bunch asparagus, trimmed, halved lengthways and crossways; 131.25 gm orange juice; 125.00 gm boiling water; 18.20 gm extra virgin olive oil; 1 tsp finely grated orange rind; 82.50 ml dried apricots, chopped; 62.50 ml pistachio kernels, toasted, chopped; 1/2 small red onion, thinly sliced; Extra 62.50 ml fresh mint leaves, shredded, plus extra leaves to serve; 82.50 ml plain reduced-fat Greek-style yoghurt, to serve

Sticky honey-lime chicken with orange and pistachio couscous

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Elevate honey chicken with a citrusy orange and crunchy pistachio couscous.

Ingredients:

82.50 gm lime marmalade
20.00 ml finely chopped fresh mint
4 large skinless chicken thigh cutlets
250.00 ml wholemeal couscous
1 bunch asparagus, trimmed, halved lengthways and crossways
131.25 gm orange juice
125.00 gm boiling water
18.20 gm extra virgin olive oil
1 tsp finely grated orange rind
82.50 ml dried apricots, chopped
62.50 ml pistachio kernels, toasted, chopped
1/2 small red onion, thinly sliced
Extra 62.50 ml fresh mint leaves, shredded, plus extra leaves to serve
82.50 ml plain reduced-fat Greek-style yoghurt, to serve

Instructions:

Preheat your oven to 200C/180C fan-forced and line a small roasting pan with baking paper.
In a small bowl, mix the marmalade, honey, and mint. Season with salt and pepper. Place chicken in pan and spread 1/3 of the mixture over it. Roast for 45-50 minutes, basting every 15 minutes, until golden and cooked through.
In a large heatproof bowl, combine couscous and asparagus. Pour in orange juice and boiling water, then cover and let stand for 5 minutes. Fluff the couscous with a fork to separate the grains, then mix in oil, orange rind, apricot, pistachio, onion, mint, and season with salt and pepper. Stir well to combine all ingredients.
Plate the couscous mixture evenly among serving plates, arranging the chicken on top. Serve with a dollop of yogurt and garnish with extra mint leaves.

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