Grilled Chicken with Tunisian Salsa
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.