Chicken fillets in fruity honey-mustard marinade
To make the marinade, wash the orange in hot water, rub it dry, and zest the peel. Cut the fruit it half and squeeze out the juice. Mix the mustard, half of the orange zest, 2 tbsp of orange juice and 2 tbsp of honey. For the dip, wash the mint, shake it dry, pick most of the leaves (leaving enough for garnish) and chop up the leaves. Mix the cream cheese, milk, chopped mint and 1 tbsp of honey.
Trim, wash and dice the bell pepper. Peel and dice the onion. Wash the chicken, pat it dry and salt it. Drain and rinse the beans. Drain the maize. Heat 2 tbsp of oil in a pan and brown the meat about 2 minutes on each side. Remove the chicken, coat it with the prepared marinade, lower the heat, and then fry the chicken for another 5 minutes.
Remove the meat and keep it warm. Heat 2 tbsp of oil in a hot frying pan and fry the onion and bell pepper for about 5 minutes. After about 3 minutes, add the beans and maize. Add salt and coriander to taste. Add the remaining orange zest and juice. Meanwhile, prepare the couscous in boiling salted water according to the directions on the packaging.
Mix the vegetables and couscous. Cut the meat into strips. Serve the couscous and chicken garnished with mint.