Grilled Chicken with Tunisian Salsa

, from Issue #51. September, 2015
Photography by 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


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

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

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


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.