Recipe: Grilled Saffron and Spice Marinated Chicken Brochettes with Minted Couscous and Papaya and Mango Salad

From Chef Hemant Dadlani of Rosewood Little Dix Bay in Virgin Gorda, British Virgin Islands

Makes 1 serving, 600 calories, 18 grams of fat

Ingredients for chicken brochettes:

6 ounces of chicken breast, cut into strips or big dices, and skewered

Pinch of saffron

Cajun spice to taste

1 tablespoon olive oil

Ingredients for couscous:

1⁄2 cup couscous

1 cup hot water

1 tablespoon raisins or Egyptian barberries

Salt and pepper to taste

1 teaspoon extra virgin olive oil

1⁄2 teaspoon chopped organic mint

1⁄2 teaspoon lemon juice

Ingredients for papaya and mango salad:

1 tablespoon diced ripe papaya

1 tablespoon diced ripe mango

1⁄2 teaspoon finely chopped red onion

1⁄2 teaspoon lemon juice

1⁄2 teaspoon chopped organic

cilantro

A pinch finely chopped ginger

Salt and crushed black pepper to taste

1⁄2 teaspoon extra virgin olive oil

Preparation:

1. Marinate the chicken breasts for one hour in the olive oil and spices mixture. Place the chicken skewers on a hot grill for three minutes on each side, then put to the side.

2. Soak the couscous in hot water for 10–12 minutes. Fluff the couscous with a fork, and mix in the rest of the ingredients. Put to the side.

3. Mix all ingredients for papaya and mango salad together.

4. Arrange the couscous on the bottom, place cooked chicken brochettes on top and add the refreshing papaya and mango salad on the side.