Chicken with Or­ange and Pis­ta­chio Cous­cous

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 15 MIN­UTES

COOK 50 MIN­UTES

¼ cup lime mar­malade 2 ta­ble­spoons honey 1 ta­ble­spoon finely chopped fresh mint 4 large skin­less chicken thigh cut­lets 1 cup whole­meal cous­cous 1 bunch as­para­gus, trimmed, halved length­ways and cross­ways ½ cup or­ange juice ½ cup boil­ing water 1 ta­ble­spoon ex­tra vir­gin olive oil 1 tea­spoon finely grated or­ange rind ¹⁄³ cup dried apri­cots, chopped ¼ cup pis­ta­chio ker­nels, toasted, chopped ½ small red onion, thinly sliced Ex­tra ¼ cup fresh mint leaves, shred­ded, plus ex­tra leaves to serve ¹⁄³ cup plain re­duced-fat Greek-style yo­ghurt, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. Line a small roast­ing pan with bak­ing pa­per. 2 Com­bine the mar­malade, honey and mint in a small bowl. Sea­son with salt and pep­per. Place chicken in pre­pared pan. Spoon ¹⁄³ of the mar­malade mix­ture over chicken, spread­ing to coat. Roast for 45 to 50 min­utes, bast­ing with re­main­ing mar­malade mix­ture ev­ery 15 min­utes, or un­til chicken is golden and cooked through. 3 Mean­while, place cous­cous and as­para­gus in a large heat­proof bowl. Pour over or­ange juice and boil­ing water. Cover. Stand for 5 min­utes. Us­ing a fork, fluff cous­cous to sep­a­rate grains. Add oil, or­ange rind, apri­cot, pis­ta­chio, onion and mint. Sea­son with salt and pep­per. Stir to com­bine. 4 Di­vide cous­cous mix­ture among serv­ing plates. Top with chicken. Serve with yo­ghurt and ex­tra mint leaves. NU­TRI­TION: (per serve) 2585kj; 19.7g fat; 4.6g sat fat; 41.5g pro­tein; 64.5g carbs; 9.8g fi­bre; 127mg chol; 260mg sodium.

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