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