To make the marinade, in a medium mixing bowl, combine the paprika, ginger, coriander, pepper, salt, turmeric, cumin, lemon juice, parsley, and yoghurt. Mix well. Place chicken in a gallon freezer bag with a zippered closure and pour the marinade over it. Squeeze the air out of the bag and seal. Refrigerate in a bowl for 2 hours or overnight, turning occasionally.

Remove chicken from marinade and let excess marinade drain off. Grill chicken breasts over direct medium heat for 6 to 8 minutes per side or until juices run clear and meat is cooked throughout. Cool and cut into 1-inch cubes. Chill until dressing is ready.

Next, make the salad: Cook pasta al dente, according to package directions. While pasta is cooking, in a large glass or ceramic bowl, combine the yoghurt, raisins, garlic, tomatoes, parsley, honey, turmeric, ginger, coriander, and cayenne pepper.

Drain the pasta and allow to cool slightly. Add the pasta to the yoghurt mixture and toss to coat. Refrigerate for 2 hours prior to serving. Garnish with additional chopped parsley.

Makes 4 servings.

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