Chicken breast under an orange crust with pistachio couscous and glazed carrots

Ingredients for 2 servings:

• 40 g pistachios, shelled, roasted
• 300 g carrot(s) (bunch carrots), young, preferably slim
• 75 g onion(s)
• 2 orange(s), untreated, peel and juice
• 1 garlic clove(s), chopped
• 2 portions of skinless chicken breast fillet(s)
• 1 tbsp sugar
• 75 ml juice (carrot juice)
• 200 g couscous
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp coriander greens, chopped
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Halve the pistachios. Peel the carrots, leaving 1 cm of the green part on. Halve the onions lengthwise and cut into 1/2 cm thick strips. Wash the oranges in hot water, grate 1 tablespoon of the zest, and squeeze out the juice. Mix the zest with the garlic in 1 tablespoon of oil. Trim the chicken fillets, season with salt and pepper, and fry in an ovenproof pan with 1 tablespoon of oil for 2 minutes on each side. Spread the orange and garlic mixture on top of the fillets. Place on the second rack from the bottom of the oven for 20-25 minutes. Fry the onions in a large pot in 1 tablespoon of oil until translucent. Sprinkle with sugar and let caramelize slightly. Add the carrots, carrot and orange juice, and season with salt. Cover and cook over low heat for 12-15 minutes; the carrots should still have a slight bite. Mix the couscous with the cumin and turmeric and prepare according to the package instructions. Fluff with a fork and fold in the pistachios. Sprinkle the coriander leaves over the carrots. Slice the meat and serve. Press the couscous into greased ramekins or cups and turn each out onto a plate. Serve the carrots with the couscous and drizzle the carrot cooking liquid over the couscous.