Bring 1 cup water to a boil with 1⁄2 tablespoon butter and a pinch of salt. Halve, peel, and thinly slice the onion. Trim the fennel on both ends, then thinly slice widthwise.

Zest 1 orange. Peel both oranges by running your knife between the white pith and the flesh. Then, with a small paring knife, cut the oranges into segments by holding the orange in one hand and with the other, cut along both sides of the membranes to release the segments. Squeeze the remaining orange to collect any extra juice for the sauce.

Add the couscous to the boiling water. Cover, remove from heat, and set aside until the rest of the meal is ready.

Season the chicken with salt and pepper. Heat 1⁄2 tablespoon olive oil in a pan over medium-high heat. Sear the chicken for about 4-6 minutes per side (depending on the thickness), until golden brown. Set aside.

In the same pan, heat 1⁄2 tablespoon olive oil over medium heat. Add the onion and half the fennel and season with salt and pepper. Cook for about 5 minutes, until softened.

Add the orange juice, half the orange segments, jam, stock concentrate, orange zest, and 1⁄4 cup of water to the pan. Bring to a boil, return the chicken to the pan, and reduce to a simmer for about 8 minutes, until sauce has thickened and chicken is cooked through. Season with salt and pepper. Add more water if the sauce becomes too thick.

Meanwhile, toss remaining fennel, arugula, and remaining orange segments in a bowl with vinegar and 1 tablespoon olive oil. Season with salt and pepper.

Fluff the couscous with the fork and serve. Place the chicken breasts on top and drizzle the sauce over with a spoon. Serve with the salad to the side.