4 chicken drums
2 Seville oranges
1tbsp orange marmalade (ideally homemade)
1tsp brown sugar
1tsp soy sauce
1 grated carrot
A bunch fresh basil leaves
Salt and pepper
1tsp of balsamic vinegar
1. Preheat the oven at 200ºC. In the meantime, seal the chicken drums in a pan, season and add the juice of half an orange.
2. Cook in the oven until done – it will take about 20 minutes but a good way to check is to introduce a stick in the meat; if the juices run clear, it´s done.
3. While the chicken is cooking, prepare the sauce. Juice the rest of the oranges and bring to a boil in a saucepan. Add the soy sauce, some orange zest, the marmalade and sugar and let it reduce for a few minutes until the sauce thickens.
4. Finally prepare the couscous salad. To do so simply cook the couscous following the packet´s instructions, incorporate the carrot and basil and season with salt, pepper, balsamic vinegar and olive oil.
With thanks to Spanish Chef Marta Yanci, founder of Dubai-based bespoke catering company Marta´s Kitchen (www. martaskitchen.com)