Patrick William’s jerk chicken brochettes with saffron couscous
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 4 skinless chicken breastscut into 3cm chunks
- 4 tbsp wet jerk seasoning
- 2 red pepperscut into 3cm chunks
- 2 yellow pepperscut into 3cm chunks
- 2 red onionscut into 3cm chunks
- vegetable oil
- 200g couscous
- 1 limezested
- extra-virgin olive oil
- 200ml chicken stock
- 2 pinches saffron
- ½ cucumberseeded and diced
- 2 plum tomatoesseeded and diced
- chopped to make 2 tsp coriander
- chopped to make 2 tsp chives
Nutrition: per serving
- kcal437
- fat11.9g
- saturates1.8g
- carbs44.1g
- fibre3.8g
- protein41.2g
- salt0.65g
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.
