A delicious dish of chicken breast, marinated in fragrant, colourful spices, served on a bed of vegetable couscous and a dollop of sour cream.


  • For the chicken and marinade

  • 4 chicken breasts

  • 1 tsp each of paprika, cinnamon, cumin and turmeric

  • 4 tbsp olive oil

  • For the couscous

  • 300g couscous

  • 400g chicken stock

  • Half an onion, finely chopped

  • 1 garlic clove, finely chopped

  • Handful each of coriander and mint, finely chopped

  • For the sour cream

  • 248ml sour cream

  • Salt and freshly-ground pepper

  • 1 large carrot, peeled and grated


  • For the chicken:

  • 1.

    Put the spices in a bowl with the olive oil and give it a quick stir. Score the chicken with a sharp knife so that you have diagonal slices in the flesh; you want to go about a quarter of the way into the chicken.

  • 2.

    Dip the chicken breasts in the marinade ensuring they are well coated. Use your hands to rub the marinade into the meat. (If you have more time, you can leave the chicken in the marinade for the flavours to develop.)

  • 3.

    Add a few tablespoons of olive oil to a frying pan and cook the chicken; remove to a plate and keep warm.

  • For the couscous:

  • 1.

    Put the couscous in a bowl, top with hot stock and cover with cling-film.

  • 2.

    Meanwhile, fry the onion and garlic gently in olive oil until soft. Add half of the chopped mint and half of the chopped coriander, stir briefly through and remove from the heat.

  • 3.

    Remove the cling-film from the bowl and fluff up the couscous using a fork. There should be no liquid left. Add the onion and herb mixture to the couscous and stir well to combine. Taste the couscous – you may want to add salt and pepper, and a touch of olive oil, depending on your taste. You could also add a pinch of spice, such as cumin or tumeric, if you like.

  • For the sour cream:

  • 1.

    Put the cream into a bowl, add salt and freshly ground pepper. Add the grated carrot and the remaining chopped herbs. Stir to combine.

  • 2.

    To serve, put the couscous on a plate, top with the chicken and add a good dollop of sour cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 885kj
  • Fat Total 44g
  • Saturated Fat 14g
  • Protein 50g
  • Carbohydrate 70g
  • Sugar 5g
  • Sodium 1082mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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