Tim Atkin | Master of Wine

Recipes

25th Jul 2013

Cajun chicken with giant coucous

Cajun chicken with giant coucous

Wine: 2012 Viñas del Vero Gewurztraminer, Somontano (£7.99, Majestic)

You've basically got two choices here: a juicy red or a full-bodied, spicy white. I'm going to go for the latter, but it's a spicy white with a difference because it comes from Spain, which is not a place you associate with Gewürztraminer. The cooler, mountainous climate of Somontano has produced a very elegant wine with subtle, rather than overt ginger spice. The wine is just off-dry (ideal for coping with the heat of the chillies), with a nice interplay betweeen acidity and pear and stone fruit flavours. Make sure you buy the 2012!

Ingredients 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 Preparation 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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