Grilled Chicken with Tunisian Salsa

, from Issue #51, page 122. September, 2015
Photography Aaron McLean.
    Grilled Chicken with Tunisian Salsa

    Quick chopped salsas tart up the simplest of grilled meats or fish and this sweet/sour version works a treat with the cumin-dusted chicken.

    Serves: 4

    INGREDIENTS

    600 grams boneless, skinless chicken breasts
    1 tablespoon ground cumin
    sea salt and freshly ground pepper
    2 tablespoons olive oil

    Salsa
    ⅓ cup sultanas or raisins
    1 orange
    ½ cup thinly sliced tender inner stalks celery, leaves reserved
    ½ cup sliced pitted green olives
    2 tablespoons olive oil
    2 teaspoons white wine vinegar
    1 clove garlic, crushed
    small handful coriander, chopped

    Couscous
    1 cup instant couscous
    1 teaspoon ground cumin
    1 tablespoon olive oil
    1¼ cups boiling water

    METHOD

    Couscous: Place all the ingredients in a heatproof bowl, season and cover with plastic wrap. Leave for 10 minutes then fluff up with a fork.

    Salsa: Put the sultanas in a bowl and cover with hot water for 5 minutes then drain well. Peel the orange with a sharp knife to remove the skin and pith then cut into small pieces. Combine with all the remaining salsa ingredients in a bowl and season.

    Chicken: Cut each chicken breast lengthways into 3 thinner pieces. Sprinkle with cumin and season. Heat the oil in a sauté pan and cook the chicken until golden and cooked through.

    To serve: Place the chicken on a serving plate and spoon over some of the relish, serving the rest separately. Scatter with the celery leaves and serve with the couscous. 

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