Goldfields honey and soy marinated chicken, fruity cous cous salad

Goldfields honey and soy marinated chicken, fruity cous cous salad

1 corn feed or free range chicken breast

3 tbsp Goldfields Bush Honey

2 tbsp Soy sauce

Sea salt and cracked pepper

Juice of ½ lime

6 baby corn cut in half and cooked.

50 g cooked green beans

6 cherry tomatoes cut in half

Fresh coriander to garnish.


Marinate the chicken in the soy, lime juice and the Goldfields Bush honey for about ½ hour. Drain the chicken, but reserve marinade.

Season chicken with pepper and salt and grill on the BBQ or hot pan until the chicken is done to your liking. Meanwhile reduce the remaining marinade to a syrup consistency.

Spoon the fruity cous cous salad in the middle of the plate. Slice the cooked chicken thinly and spread over the cous cous salad.

Toss the vegetables with the warm reduced marinade and spoon over the chicken.

Garnish with some fresh coriander.

Enjoy with crusty bread and a green salad (with honey dressing off course).


Fruity cous cous salad

½ cup cous cous

¾ cup of boiling chicken stock

2 tbsp Goldfields Bush Honey

5-6 dried apricots chopped

5-6 dried dates chopped

3 tbsp sultanas

½ tsp dried oregano

1 tbsp butter and a splash of extra virgin olive oil

Sea salt and cracked pepper

½ tbsp fresh chopped mint and ½ tbsp fresh chopped coriander


Dissolve the Goldfields Bush honey in the hot chicken stock and add all the dried fruit and dried oregano. Cover and leave to stand for about 5 minutes.

Reheat the stock and fruit mix and pour over the cous cous. Leave covered to infuse for about 10 minutes. Add butter and olive oil, and with a fork separate the grains until fluffy and light. Season with salt and pepper and sprinkle over the chopped herbs. 



Bon appetite,

Filip Tibos

Restaurant & Catering Manager