Sticky Orange Chicken with Herb Couscous

For a taste of Morocco, try Claire Bassano's simple recipe for a citrus-flavoured tagine, served with herb-flavoured couscous
Sticky Orange Chicken with Herb Couscous
  • Rating:
  • Serves: 3
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 55 g dried dates, chopped
  • 55 g dried apricots, chopped
  • juice of 1 oranges
  • 1 tbsp olive oil
  • 3 large chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 small red pepper, finely diced
  • 1 cinnamon stick
  • 2 tsp ground ginger
  • 250ml-400ml chicken stock
  • black pepper
  • grated zest and juice of 1 lemons

For the herb couscous:

  • 125 ml chicken stock
  • 250 g quick-cook couscous
  • 1 tsp butter
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • juice of 1/2 lemons


1. Set the dates and apricots to soak in the orange juice.

2. Heat the olive oil in a deep-sided, heavy-based frying pan. Add the chicken breasts, onion, garlic and red pepper. Fry over medium heat, stirring constantly, for 10 minutes.

3. Add the cinnamon, ginger and the soaked dates and apricots, together with their soaking juice.

4. Add the stock, lemon zest and juice and season with salt and freshly ground pepper. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes until the chicken is cooked through.

5. Uncover the chicken and cook uncovered for 5 minutes, stirring now and then, to thicken the sauce.

6. Meanwhile, prepare the couscous. Bring the stock to a rolling boil in a saucepan.

7. Place the couscous in a large bowl and pour over the hot stock. Cover the bowl with cling film and set aside for 5 minutes.

8. Remove the cling film and fluff up the moistened couscous using a fork. Mix in the butter, mint, parsley, coriander and lemon juice.

9. Serve the chicken on a bed of couscous.

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