A deliciously spiced dish.


  • spiced chicken breast
  • 4 part boned chicken breasts
  • 2 red chillies
  • 2 tblsp oil
  • 2 garlic cloves
  • 1 tblsp onion (finely chopped)
  • 1 tblsp spring onion (finely chopped)
  • 1 tblsp white wine vinegar
  • 1 tblsp lime juice
  • 2 tsp demerara sugar
  • 1 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • ¼ tsp freshly ground nutmeg
  • moroccan cous cous
  • 1 cup couscous
  • 1 red and green pepper
  • 2 celery sticks (thinly sliced)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ cup raisins
  • 125 ml olive oil
  • 4 tblsp white wine vinegar
  • 1 bunch coriander
  • 1 bunch flat leaf parsley
  • cumin and cucumber yogurt dip
  • 100 ml natural yogurt
  • ¼ tsp cumin powder
  • ¼ cucumber finely chopped
  • tomato and red onion salsa
  • 4 ripe tomatoes (finely chopped)
  • 1 red onion (finely chopped)
  • 1 clove garlic (crushed)
  • 2 tblsp lemon juice
  • 1 tblsp olive oil
  • ½ red chilli (de-seeded)
  • 1 tblsp chopped coriander


  • Deseed and finely chop the red chillies, then place in a small glass bowl with the oil, garlic, onion, spring, onion, vinegar, lime juice, sugar, thyme, cinnamon, mixed spice and nutmeg, Season and mash with a fork.
  • Make diagonal slashes on the chicken and place in a non metallic dish. Spoon over marinade and rub into slashes. Cover and refrigerate for up to 8 hours
  • Preheat oven to 190°C and place chicken on a baking tray for 20-25 minutes.
  • Cook the couscous according to packet instructions and leave to cool
  • Dice the celery and add to the couscous. Deseed and dice the peppers and add to the couscous.
  • Combine the ground coriander, cumin, chilli powder, raisins and oil in a frying pan and warm gently over a moderate heat for 3 minutes. Stir in the vinegar and pour this over the couscous. Finely chop the coriander and parsley and add to the couscous. Season and mix well
  • To make the yogurt dip finely chop the cucumber and combine with the yogurt and cumin
  • To make the Tomato and red onion salsa, combine all the above ingredients and season.
  • To serve, place couscous on a plate with a chicken breast on top. Place salsa around the couscous and serve the yogurt dip in a small bowl on the side of the plate

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