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    Orange Chicken with Couscous

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    Orange Chicken with Couscous

    Navelina oranges, which are plentiful and juicy at the moment, lend a piquant but slightly sweet note to this dish. An easily-prepared couscous accompaniment complements its rich array of flavours.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 250g couscous
    • 50g sultanas
    • Salt
    • Freshly ground black pepper
    • 500g pack Waitrose Fresh British Chicken Breast Fillets (4 per pack)
    • ½ tsp ground cinnamon
    • 200ml hot vegetable stock
    • 2 tbsp balsamic vinegar
    • 2 Navelina oranges
    • 150g pack Waitrose Sugar Snap Peas
    • 2 tbsp finely chopped flat-leaf parsley
    • ½ x 100g pack Waitrose Flaked Almonds, toasted


    1. To prepare the couscous, pour 400ml boiling water into a medium-sized pan. Stir in the couscous, sultanas and seasoning to taste. Simmer over a low heat for 2 minutes then remove from the heat and allow to stand.
    2. Sprinkle the chicken breasts with the cinnamon and some freshly ground black pepper. Heat a large, non-stick frying pan until hot and dry fry the chicken for about 1-2 minutes each side, until thoroughly cooked, the juices run clear and there is no pink meat. Transfer to a plate and keep warm.
    3. Return the pan to the heat, add the stock, vinegar and the juice of 1 orange and 2 tsp finely grated orange zest. Bring to the boil, then simmer gently for 5-6 minutes, or until reduced by about half.
    4. Peel the remaining orange and cut into segments. Blanch the sugar snap peas in boiling water for 2 minutes, then drain. Add the chicken, sugar snaps and orange segments to the sauce. Using a fork, stir the couscous and add the parsley. Serve the chicken on a bed of couscous, sprinkled with the toasted almonds and extra orange zest.

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    Cook's tips

    Wash hands, equipment and work surfaces thoroughly after handling raw chicken.


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