Cajun Chicken with Cous Cous

Cajun spice mix

Salt 62 g
Cayenne pepper 30 g
Paprika 30 g
Onion powder 22 g
Black pepper 15 g
White pepper 15 g
Garlic powder 15 g
Dried basil 10 g
Chilli powder 5g
Dried thyme 2g
Mustard powder 2g
Ground cloves 1g

Chicken 100 g
Butter melted As required
Oil for frying As required
Method
1. Lightly batten out your chicken and brush with melted butter.
2. Sprinkle the Cajun spice over and put to one side to marinate for 1 hour.
3. Prepare your cous cous.
4. Heat a skillet pan and put a little oil in the bottom, pan fry the chicken breast,
turning half way through cooking.
5. Remove any excessive fat and serve with cous cous and tomato salsa.

Tomato Salsa

Plum tomatoes, peel & deseed 3

Red onion, finely chopped ¼
Red pepper ½
Chilli ¼
Honey 5g
White wine vinegar 10 ml
oil 15 ml
Salt and pepper To taste
Method
1. Roast the pepper; remove skin and pips and dice.
2. Dice the tomatoes; mix with the rest of the ingredients.
3. Serve over the top of the chicken with fresh basil.
Cous Cous – Cajun style

Cous cous 100 g

Stock or water 50 ml
Lemon or lime, juice 1
Chopped basil 20 g
Sultans 20 g
Spring onion 1-2
Sweet potato 1 large
Cinnamon 5g
Butter As required
Onion 1
Sprig of thyme 1
Salt and pepper To taste
Method

1. Prepare your sweet potatoes by peeling and dicing them into small chunks, place on
a tray and brush with butter. Season with cinnamon, salt and pepper. Roast for
about 15 minutes until they have become soft and lightly browned.
2. Prepare the onions by cutting the onion in to wedges. Thickly butter the centre of a
piece of tinfoil and place the onion on top, season, add the sprig of thyme and wrap
the onions in the tinfoil. Place in a hot oven and bake until the onions have become
soft and lightly stewed in their own juices.
3. In a pan heat the stock, lime, sultanas and/or water. Once it has come to the boil
pour over the cous cous and allow about 10-15 minutes for the cous cous to absorbs
the fluid.
4. Finely toss the cous cous with the potatoes and roasted onions; mix in the shredded
spring onion and chopped basil. Correct the seasoning.

To serve your Cajun Chicken with Tomato Salsa and Cous-cous

Basil leaf to
garnish

Tomato salsa

Cajun chicken

Cous cous