Orange Mustard Chicken with Cous Cous

Orange Mustard Chicken Serves  4

This is one of Julie Goodwin’s recipes – the winner of the first ever series of Australian Masterchef. It’s simple to make and tastes absolutely delicious.  A winner from a winner!


4 small (800g) chicken breast fillets

1 tablespoon olive oil

1 clove garlic, crushed

¼ cup (60ml) fresh orange juice

¼ cup (70g)  wholegrain mustard

¼ cup (85g) marmalade

1 cup (250ml) chicken stock

1 cup (200g) cous cous

50g butter, chopped

2 teaspoons grated orange rind

¼ cup (40g) sultanas

1-2 tablespoons brown sugar, optional

½ cup fresh flat-leaf parsley leaves


How to

  1. Split chicken fillets in half horizontally, season with salt and pepper. Heat the oil over a medium-high heat in a large frying pan; cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
  2. Add garlic to the same pan, cook stirring, until softened. Add the juice, mustard and marmalade; bring to the boil. Simmer, uncovered, for about 3 minutes or until the mixture thickens. Return chicken and any juices to the pan.
  3. Meanwhile, in a clean saucepan,  bring the stock to the boil, add the couscous. Remove from the heat; stand for 5 minutes. Stir in butter and fluff with a fork. Stir in rind, sultanas, sugar, parsley and salt and pepper to taste, mix well.
  4. Serve the chicken and the sauce with the couscous.


Other info

Prep and Cooking time: 25 minutes

TIP! When preparing the couscous, add the sugar to taste,  as the orange glaze with the chicken is quite sweet.

Reference: The Australian Women’s Weekly Magazine