Dinner Dash With Hillary Biller – Season 1 Episode 1 Recipes

CHICK FLICKS

MARMALADE CHICKEN

Serves 6

A deliciously citrusy casserole that can easily be made for a crowd, and a good way to use extra stocks of marmalade.

INGREDIENTS:

1 large chicken, portioned

5cm piece root ginger, peeled and finely grated

60ml (¼ cup) chunky marmalade

3 cloves garlic, crushed

10ml (2 tsp) Dijon mustard

5ml (1 tsp) salt

Zest and juice of 1 large orange

15ml (1 tbsp) olive oil

Place chicken portions in a large baking dish. Combine the ginger, marmalade, garlic, mustard, salt, orange zest and juice and olive oil. Pour over the chicken and leave covered in the fridge for 30-60 minutes. Preheat the oven to 180°C and bake the chicken for 45-60 minutes, basting every 15 minutes. The chicken is ready when it is sticky and golden brown.

SPICY COUS COUS

INGREDIENTS

250g cous cous

Boiling water

Chicken, beef or vegetable stock

1 large onion, finely chopped

1 tsp cinnamon

1tbsp butter

Salt and pepper to season

Pinch of saffron steeped in a little water

Rehydrate the cous cous with stock in a bowl (follow guidelines on packet)

Fry onion in butter until soft and lightly browned. Add the cinnamon.

Lightly fold onion and saffron into cous cous until combined.

Re-heat in the microwave just before serving if necessary.