Cajun Chicken with Giant Couscous Recipe

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15 min


25 min

Nutrition per portion

Calories 550 kCal 28%
Fat 31g 44%
  -  Saturates 4.5g 23%


  • 4 free-range chicken supremes (chicken breasts with the wing bone left in – ask the butcher)
  • 4tbsp olive oil
  • 2tbsp Cajun seasoning (we like Bart, from supermarkets)
  • 1 garlic clove, roughly chopped
  • for the couscous
  • 150g (5oz) giant couscous (we used Merchant Gourmet)
  • 6tbsp olive oil
  • 340g can sweetcorn, drained and rinsed
  • 4 spring onions, finely sliced
  • juice 2 limes, plus extra wedges, to serve
  • large handful coriander leaves, roughly chopped
  • 2 chillies, deseeded and finely chopped


  • Slash the chicken breasts 3 times across the top, place in a non-metallic bowl with 3tbsp of the oil, seasoning and garlic, and mix. Marinate for at least 15 minutes, or overnight if you can.

  • Heat the oven to 200C, 180C fan, 400F, gas 6, transfer the chicken breasts to a roasting tin, minus the excess marinade, and cook for 20 to 25 minutes, until the juices run clear and the chicken skin is golden and crispy.

  • Meanwhile, cook the couscous according to the pack instructions. When cooked, combine with the rest of the ingredients immediately, or allow to cool drizzled in a little oil, then combine with the other ingredients while at room temperature. It will keep in the fridge for 3 days. Serve the chicken with the couscous and extra lime wedges.

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(17 ratings)
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