Orange Zest Chicken With Vegetable Couscous

How many cookbooks do you have? If you’re anything like me you probably have lots. And like me you probably have a 3 or 4 that you use all the time and many more that seem to be forgotten about.


This recipe comes from one of my somewhat forgotten cookbooks. I have had this book for quite a few years and have never gotten around to cooking many recipes from it. This week I found a great chicken recipe that I tweaked slightly. I hope you enjoy it and don’t forget to look at your somewhat forgotten recipe books, you never know what great recipes might be in them!

Orange Zest Chicken With Vegetable Couscous

Makes: 2 serves

Ingredients:
1 cup of instant couscous
1 cup of boiling water
½ onion, finely chopped
½ punnet of cherry tomatoes, chopped
½ cup of capsicum, chopped
½ tbs orange zest, grated (plus some for presentation)
½ cup of orange juice
2 chicken breasts
20g softened butter

Directions:
Preheat oven to 200˚c. Place chicken in a shallow dish and brush with the butter. Pour ¼ of a cup of the orange juice onto the chicken. Place into the oven, and cook until chicken is browned and cooked through (25-35 minutes).

In medium size heat proof bowl pour in the couscous and the bowling water. Leave the couscous to stand for 10 minutes, or until all the water has been absorbed.

In a small frying pan cook the onion, capsicum and cherry tomatoes until just cooked through. Add the vegetable mix, orange zest and 2 tablespoons of orange juice to the couscous and stir.  

Once the chicken has been cooked, take it out the oven to rest. Slice rested chicken into pieces.  

Spoon the couscous onto a plate. Careful place the sliced chicken pieces on top. Sprinkle some grated orange zest on top and enjoy.

Source: adapted from Cooking From Scratch by Lulu Grimes