Moroccan Chicken
1 Tbsp. butter
1 Tbsp. sunflower or other cooking oil
4 chicken breasts, or equivalent chicken portions
2 onions, finely chopped
2 cloves garlic, crushed
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground turmeric
1 pinch salt
2 Tbsp. orange juice
2 tsp. honey
1 1/4 cups water
fresh mint (to garnish)

Couscous
12oz (350g) couscous
1 tsp. salt
2 tsp. sugar
1 Tbsp. oil
1/2 tsp. ground cinnamon
1 pinch of grated nutmeg
1 Tbsp. orange blossom water
2 Tbsp. sultanas
2 Tbsp. chopped walnuts
1/4 cup of chopped dried apricots

Heat butter and oil in a pot (or the bottom part of a couscousiere, or steamer pot set), and brown chicken pieces on both sides.  Add onions, garlic, spices and salt, stir and fry for 1-2 minutes.  Add orange juice, honey and water, cover, and simmer for 30 minutes.  Remove lid for last 5 minutes and reduce sauce.

Mix couscous with 1 1/2 cups water and salt.   Allow to soak for about 5 minutes, then add remaining ingredients.  Using greaseproof paper, line a steamer or metal colander (or put in the top part of a couscousiere) and place the couscous mixture in it, then put over the chicken and sauce, cover and steam for 10 minutes. 

Serve chicken and sauce on couscous, and garnish with fresh mint.