Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Oil an oven tray; line with baking paper.
3.In a medium bowl, combine garlic, oregano, juice, marmalade and chilli; add chicken, turn to coat in mixture.
4.Drain chicken, reserve marmalade mixture.
5.Cook chicken on an heated oiled grill plate (or grill or barbecue) for about 5-10 minutes, or until browned both sides.
6.Place chicken on oven tray, drizzle with reserved marmalade mixture; roast in oven, uncovered, for about 10 minutes, or until chicken is cooked through.
7.Meanwhile, in a medium saucepan bring stock to the boil. Combine couscous with hot stock in a large heatproof bowl, cover; stand for about 10 minutes, or until liquid is absorbed, fluffing with a fork occasionally.
8.Segment oranges over couscous; stir in onion and nuts, season to taste.
9.Serve couscous topped with chicken.
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