Moroccan Chicken With Couscous - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon sunflower oil
4 chicken breasts (I used skinless breasts to reduce fat content)
2 onions, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
2 tablespoons orange juice
2 teaspoons clear honey
1 pinch salt
of fresh mint (to garnish)
For the cous cous
350 g couscous
1 teaspoon salt
2 teaspoons caster sugar
1 tablespoon sunflower oil
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 tablespoon orange blossom water (I used orange juice)
2 tablespoons sultanas
2 tablespoons chopped walnuts
1/4 cup of chopped dried apricot

Preparation

Fry chicken portions skin side down in butter and oil until golden.
Turn.
Add onions, garlic, spices, salt, orange juice and 300ml of water.
Cover and bring to the boil, reduce heat and simmer for 30 minutes.
Mix couscous with salt and 350ml of water.
Leave to soak for 5 minutes.
Add rest of ingredients for couscous.
Line a steamer with greaseproof paper and spoon the cous cous inches.
Place over chicken and steam for 10 minutes.
Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
Serve chicken on top of couscous and pour over a little of the sauce.