Step 1

Trim and halve chicken pieces. Season. Heat oil and 20g of the butter in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 8 mins or until well browned. Transfer to a plate. Discard fat from pan, reserving 1 tablespoon.

Step 2

Heat the reserved fat in the pan over medium heat. Add onion and garlic and cook, stirring, for 3 mins or until softened. Return chicken to pan with stock. Stir well and bring to the boil. Reduce heat to medium-low and cook, covered, for 15 mins or until chicken is cooked.

Step 3

Meanwhile, finely grate 1 1/2 teaspoons of rind from 1 orange, then peel and remove white pith. Holding orange over a bowl, cut either side of the membrane to release segments and reserve. Juice remaining orange into bowl to get 1/2 cup of juice.

Step 4

Remove chicken with a slotted spoon and cover loosely with foil to keep warm. Boil sauce for 6-7 mins or until reduced to 3/4 cup. Add orange juice. Bring to the boil. Whisk in remaining butter until sauce thickens slightly. Remove from heat. Add chicken, chopped mint, chopped coriander and orange rind. Toss to coat. Top with orange segments and extra mint and coriander leaves. Serve with couscous.