jerk chicken brochettes with saffron couscous

Patrick William’s jerk chicken brochettes with saffron couscous

  • serves 4
  • A little effort

Patrick WIlliam's jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

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Ingredients

  • skinless chicken breasts 4, cut into 3cm chunks
  • wet jerk seasoning 4 tbsp
  • red peppers 2, cut into 3cm chunks
  • yellow peppers 2, cut into 3cm chunks
  • red onions 2, cut into 3cm chunks
  • vegetable oil
  • couscous 200g
  • lime 1, zested
  • extra-virgin olive oil
  • chicken stock 200ml
  • saffron 2 pinches
  • cucumber ½, seeded and diced
  • plum tomatoes 2, seeded and diced
  • coriander chopped to make 2 tsp
  • chives chopped to make 2 tsp

Method

  • Step 1

    Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.

  • Step 2

    Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.

  • Step 3

    Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

Nutritional Information

  • Kcals 437
  • Fat 11.9g
  • Saturates 1.8g
  • Carbs 44.1g
  • Fibre 3.8g
  • Protein 41.2g
  • Salt 0.65g
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