MOROCCAN CHICKEN

Serves 4

1 Orange, zest and juice
3 tbsp olive oil
4 tsp Moroccan seasoning
4 chicken breasts, sliced
225g (8 oz) couscous
25g (1 oz) dried apricots
25g (1 oz) sultanas
Assorted vegetables for the couscous

Method

Grate the orange zest into a small bowl, and reserve for the couscous.
Marinade: Squeeze the orange juice into a bowl, mix with 2 tbsp of olive oil and 3 tsp of Moroccan seasoning.
Place the chicken in the marinade and refrigerate for up to an hour.
Cook the couscous, stir in orange zest, apricots and sultanas.
Heat a frying pan and fry the chicken for 6-7 minutes until cooked.
Serve on a bed of couscous.