Ingredients:

  • 1 orange (juiced and sliced)
  • 1 lemon (juiced and sliced)
  • 4 tbsp fine cut marmalade (Tiptree Orange and Tangerine recommended)
  • 2 tbsp olive oil
  • 4 boneless chicken breast fillets (skin on or skinless)
  • A small bunch of fresh thyme
  • 3 medium red onions (peeled and cut into thin wedges)
  • 200g couscous
  • 1 tbsp fresh parsley (chopped)

Instructions:

  1. Preheat the oven to 200°C (Gas Mark 6) or 180°C for fan ovens.
  2. Cut orange and lemon in half. Squeeze juice from one half of each into a small bowl.
  3. Mix in marmalade and 1 tbsp of olive oil. Season well and set aside.
  4. Make 3-4 diagonal slashes in each chicken breast and stuff a sprig of thyme into each slash.
  5. Place chicken and onion wedges in a large dish.
  6. Cut remaining orange and lemon halves into thin wedges, arranging them around the chicken and onions.
  7. Spoon the marmalade mixture over the top and scatter extra thyme sprigs. Season with black pepper.
  8. Cover and refrigerate if preparing ahead (up to 2 hours).
  9. Bake in the preheated oven for 30-35 minutes until golden and cooked through.
  10. Prepare the couscous according to packet instructions, stirring in remaining olive oil and chopped parsley.
  11. Plate chicken with onions and fruit wedges, spooning juices over. Serve couscous in a bowl.