In fact, too much to do nothing. When I explain everything, you will understand that this dish is a godsend for busy women. We start with the marinade. In it all essence. Mix honey with soy sauce, add dried herbs, pepper and crushed garlic. Remove the zest from 2 limes and add it together with lime juice in the marinade. Stir it carefully. Allow to stand for 5 minutes. Try. This will flavor your chicken. If you think that sweet - add salt. But you can add salt and then try it is this marinade, provided that you have a terrible dislike of honey. In this case, you can make your marinade, but it will be a different story. At low temperatures it is recommended that the marinade with sweet components. Sugar helps deep penetration of the ingredients of the marinade in the chicken. So if you make your marinade - just add sugar, brown is better. The marinade is ready.

The chicken, thoroughly wash, gently Pat dry with a towel, cut the excess fat and the places that you don't eat. Place the chicken in a bowl, pour the marinade and put in the fridge and forget about it for at least a day. The chicken needs to marinate as long as possible, but no more than 3-4 days. I by coincidence marinated for almost two days. By the way, forget the chicken not quite: as you pass by fridge - flip it over. Stick a magnet note: TURN the CHICKEN. In principle, this marinating in handy when planning something on a specific date. The chicken is not zamanivaya! (I'm ahead of possible questions)

Put our chicken on a deep baking tray and pour on the marinade from the bowl. Put it in the oven and forget again. Now 1 hour. Start the timer or note the time. However, if you are late - not terrible, not burn). The temperature of the oven - a separate issue. Ideally, it should be 65 degrees. I minimum temperature - 100 degrees, so I was cooking with the door ajar. The main thing that the temperature was over 100 degrees.

After an hour take out the chicken and pour the separated juice and marinade. Good pour. Pictured is the chicken an hour later. Again we put on an hour in the oven.

Again remove the chicken and pour the juices. Again we put on an hour in the oven. Pictured is the chicken after 2 hours from the start of cooking. Beginning slightly yellow.

While the chicken "was serving" in the oven, make the couscous. It will turn out very tasty, but the proportions are not accurate, I'll give and explain the principle of preparation. Actually, possible on the side to cook the rice, but the marinade we are Thai, so the garnish will do exotic. In a small bowl or a ladle, RUB the zest and squeezing the juice of 1 lime.

There put 200g couscous and mix well. Pour as much boiling broth all of the liquid has absorbed into the couscous: add the broth gradually as soon as you see that it remains fluid enough. Closed container with a plate or lid for 10-15 minutes.

Try. Theoretically, the couscous should now be dry and tough. Therefore, the procedure of boiling broth repeat: the couscous is swollen and again absorbs liquid. Again, pour the broth, leaving the humidity and close again for 10-15 minutes. During this time, the couscous should "walk". Add the butter and mix thoroughly. Cover with a lid until use. There is a small remark. Couscous can be of a different caliber. Keep this in mind. So try it and if feel free to add broth. Don't forget that couscous should not be sticky. It needs to crumble and be like pasta al dente, that is slightly nedawareness taste. Don't worry, he insists to feed.

It's been 3 hours since the start of the frying of chicken. Get. I have during this time, the chicken was very browned. If you don't, you can raise the temperature. Flushed - all. Interestingly, the pan all this time, I got out of the oven with his bare hands) Juice from the pan, pour in couscous and stir.

Chicken cut into portions, garnishes couscous and vegetables, decorate with lime and serve. Bon appetit to you and your family!