480gms (±4) skinless chicken breast fillets
3 Tblsp marmalade
1 Tblsp whole grain mustard
2 ±400gm cans mango in juice
4-5 spring onions, sliced
2 Tblsp white wine vinegar
2 tsp ground cumin
250gm couscous
220mls chicken stock
Method
Heat the grill to 250ºC.
Mix together the marmalade and mustard.
Cut each breast into 3 or 4 thickish slices lengthways.
Place the chicken slices on a baking tray lined with baking paper.
Brush the ‘mustalade’ over the fillet slices.
Put the couscous in a bowl, and pour over the stock.
Cover with a plate or cling wrap.
Allow to stand for 5 – 10 minutes.
Fluff up the grains with a fork.
Grill the chicken for 5 minutes, then turn.
Brush the remaining ‘mustalade’ over the slices.
Grill for a further 5 minutes until the chicken is cooked through.
Cut the mango slices into chunks.
Place in a bowl and add the spring onions.
Pour over the vinegar and cumin and mix well.
Just before serving, warm the mango salad briefly in the microwave.
Serve with a fresh green salad or avocado slices.
