Spicy Cajun chicken and couscous

    40 min

    A fiery chicken dish bursting with flavour! Perfect served cold on summer days or warm on winter nights.

    8 people made this

    Serves: 4 

    • 4 skinless chicken breasts, sliced into chunks
    • Cajun spice blend as needed
    • 1 to 2 teaspoons cayenne pepper (optional)
    • olive oil as needed for frying
    • 2 red onions, finely chopped
    • 150g button mushrooms, cleaned and chopped
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • small bunch of spring onions, sliced
    • 320ml boiling water
    • 1 chicken stock cube
    • 250g couscous

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6.
    2. Coat chicken generously with Cajun spice blend, adding 1 to 2 teaspoons cayenne pepper if you like it hotter. Arrange the coated chicken in a single layer on a baking tray. Cook in preheated oven for 20-25 minutes or until cooked through.
    3. Heat oil in a large frying pan over medium heat; add red onion and cook until softened, about 2 minutes. Add mushrooms, red pepper and green peppers; cook for 3 to 5 minutes. Stir in spring onions; cook for one more minute, then remove from heat.
    4. Pour 320ml boiling water into a measuring jug, add chicken stock cube and stir to dissolve. Place couscous in a pot; pour in stock and cook over low heat for 3 minutes. Remove from heat and let couscous swell for 2 minutes; fluff with a fork.
    5. Add cooked couscous, cooked vegetables and cooked chicken into a large bowl; mix well. Serve warm or chill and serve as a salad. Enjoy!


    For your own Cajun spice blend, mix salt, red pepper, cayenne pepper, onion powder and thyme.

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    Reviews in English (1)


    Simple to make, quick and tasty.  -  11 Dec 2017