For the chicken, mix together the garlic, honey and mustard. Season the chicken thighs with salt and pepper and brush the marinade all over on both sides. Allow to marinate for an hour if possible. Heat the olive oil in a griddle pan and cook the chicken thighs on both sides for 6-8 minutes until brown and crispy. Meanwhile, make up the couscous by placing together the couscous, olive oil, orange juice and enough hot water to cover. Season with pepper and salt, cover and allow to cook for 6-8 minutes. When ready, stir in the raisins, orange zest and parsley. To serve, spoon the couscous onto 2 serving plates. Cut the cooked chicken thighs into thick slices and arrange on top. Toss over the pomegranate kernels, chopped pistachios and decorate with a few herb and salad leaves.
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