For the soy-glazed chicken

  • 6–8 chicken pieces, skin on or off
  • salt and milled black pepper, to taste
  • 60g butter
  • 45ml orange or lemon juice
  • 30ml orange or lemon zest
  • 45ml honey
  • 45ml marmalade
  • 45ml soy sauce
  • 2ml ground ginger
  • 5ml curry powder

For the fruity couscous

  • 250g couscous
  • 500ml hot chicken or vegetable stock
  • 45ml butter
  • 15ml olive or avocado oil
  • 1 garlic clove, crushed
  • 4–5 spring onions, thinly sliced
  • 45ml fresh coriander, chopped
  • 45ml fresh mint or parsley, chopped
  • 60ml dukkah
  • 50g dried figs, finely chopped
  • 50g sultanas and/or raisins
  • salt and milled black pepper, to taste
  • 2 fresh figs or apricots, chopped (optional)

To serve

  • lime wedges (optionally grilled)
  • fresh coriander leaves


  1. Preheat the oven to 190°C.
    2. To make the soy-glazed chicken, place the pieces, skin side up in a roasting tin or baking dish and season with salt and milled pepper, to taste.
    3. Place the remaining ingredients in a small pan and heat until the butter has dissolved to make a glaze.
    4. Baste the chicken pieces liberally with the glaze.
    5. Roast the chicken in the oven for 30–35 minutes or until cooked, basting with the juices and any remaining glaze.
    6. To make the fruity couscous, place the couscous in a heatproof bowl and pour over the boiling stock. Cover and set aside for 5 minutes.
    7. Add the butter and fluff up, using a fork.
    8. Heat the oil in a pan and gently fry the garlic and spring onions for 3–4 minutes.
    9. Remove from the heat, stir in the remaining ingredients and add to the couscous.
    10. Serve the chicken with fresh coriander and lime wedges, accompanied by the fruity couscous, which can be either slightly warmed or at room temperature.

(Serves 4)