Orange & Honey Marinated Chicken with Cous Cous Seasoning


  • 100g couscous
  • 125ml boiling water
  • 20g butter
  • 1 small white onion (80g) chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons flaked almonds, toasted
  • 1 small apple (130g) peeled, cored, chopped coarsely
  • 40g coarsely chopped seeded black olives.
  • 2 Tablespoons coarsely chopped flat leaf parsley
  • 4 chicken breasts skinned
  • 1 bottle Adesso Seville Orange & Honey Dressing


  1. Preheat oven 200oC (400oF gas mark 6)
  2. Combine couscous & the boiling water in a heatproof bowl. Cover the bowl and leave it to stand for 5 minutes or until all the liquid has been absorbed.
  3. Meanwhile, heat butter in a small frying pan, add the chopped onion, and cook stirring frequently until the onion is soft.
  4. When the onion soft add in the cumin, almonds, chopped apple & chopped olives to the pan.  Cook, stirring frequently, for 3 minutes or until the apple has softened slightly.
  5. Then stir in the couscous and add the chopped parsley.
  6. Butterfly each chicken breast by slicing one side, opening it up and laying it flat.
  7. Then place the couscous seasoning mix in the centre of the chicken breast, (enough so that you can bring the edges back together without difficulty).
  8. Now bring the two edges together and pin with cocktail sticks.
  9. Shake the contents of  the Adesso Orange & Honey Marinade bottle (as instructed on the bottle) and pour some of the marinade into a shallow bowl. Roll the stuffed chicken breast in the marinade to coat it the breast.  Leave standing for 10 minutes.
  10. After 10 minutes place the stuffed chicken breast in oven uncovered, and bake for 20 to 25 minutes, until cooked.
  11. When cooked leave to rest before slicing.
  12. Serve with seasonal vegetables or salad.