Chicken Couscous Moroccan Style

Heat the butter and oil in a large pan then add the chicken portions skin side down. Fry for 3 to 4 minutes until the skin is golden and then turn over

Add the onions, garlic, spices and a pinch of salt and pour over the orange juice and 300 mL of water.

Cover and bring to the boil then reduce the heat and simmer for about 30 minutes

Meanwhile place the couscous and salt in a bowl and cover with 300 mL of water. Stir once and leave to stand for 5 minutes

Add the caster sugar, 1 tablespoon of the oil, and the cinnamon, nutmeg, orange blossom water and sultanas to the couscous and mix very well

Heat the remaining oil (1 tablespoon) in the pan and lightly fry the armaments until golden. Stir into the couscous with the pistachio nuts

Line a steamer with greaseproof paper and spoon in the couscous. Sit the steamer over the chicken (or over a pan of boiling water) and steam for 10 minutes

Remove the steamer and keep covered stir the honey into the chicken liquid and boil rapidly for 3 to 4 minutes. Spoon the couscous onto a warmed serving platter and top of the chicken, and the little of the sauce spooned over.

Garnish with fresh mint and served with the remaining sauce