red chili, de-seeded and cut into strips, to serve
Serving Size: 1 (311) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 177 g27 %
Total Fat 19.8 g30 %
Saturated Fat 8.4 g42 %
Cholesterol 169.9 mg
Sodium 228.9 mg
Dietary Fiber 5.7 g22 %
Sugars 9.6 g38 %
Protein 45 g
Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.