Grilled Chicken with Tunisian Salsa
Photography by Aaron McLean.
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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!