Sticky honey lime chicken with orange and pistachio couscous

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How to make Sticky honey lime chicken with orange and pistachio couscous

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 1/4 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
  • 1/2 cup orange juice
  • 1/2 cup boiling water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon finely grated orange rind
  • 1/3 cup dried apricots, chopped
  • 1/4 cup pistachio kernels, toasted, chopped
  • 1/2 small red onion, thinly sliced
  • Extra 1/4 cup fresh mint leaves, shredded, plus extra leaves to serve
  • 1/3 cup plain reduced-fat Greek-style yoghurt, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a small roasting pan with baking paper.
  • Step 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.
  • Step 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.
  • Step 4 Divide couscous mixture among serving plates. Top with chicken. Serve with yoghurt and extra mint leaves.

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