Chicken with Orange and Pistachio Couscous
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.