Marmalade Chicken with Mango Cous Cous

Marmalade Chicken with Mango CouscousServes 4


1 ½ cups (250g) instant couscous

1 ½ cups (310ml) boiling water

¼ cup (85g) marmalade

1 tablespoon wholegrain mustard

4 x 170g chicken breast fillets, thickly sliced

1 large mango, peeled, flesh chopped

4 green onions (shallots), thinly sliced

¼ cup (60ml) white wine vinegar

1  teaspoon ground cumin

4 cups salad greens, to serve

How to

  1. Heat the grill to high. Put the couscous in a large heatproof bowl, pour over  boiling water and stir to combine. Cover and set aside for 10 minutes, until water is absorbed. Fluff up with a fork.
  2. Meanwhile, preheat grill on high. Line a baking tray with baking paper. Mix together marmalade and mustard in a small bowl. Arrange chicken in a single layer on prepared tray. Brush with half of glaze. Grill for 5 minutes, until chicken is cooked through and sticky. Remove from heat.
  3. Combine mango, half of onion, vinegar and cumin in a large bowl. Spoon cous cous into serving bowls. Top with mango mixture and chicken. Sprinkle over remaining onion. Serve with salad.


Other info

Prep time: 10 minutes  Cooking time: 10 minutes

TIP! This is a great way to use up the last of the marmalade in a jar. Add a tablespoon of  hot water and shake to get every last sweet and juicy drop!

Reference: BBC Australian Good Food Magazine February 2012