Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Patrick William’s jerk chicken brochettes with saffron couscous
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Ingredients
- 4 skinless chicken breasts, cut into 3cm chunks
- 4 tbsp wet jerk seasoning
- 2 red peppers, cut into 3cm chunks
- 2 yellow peppers, cut into 3cm chunks
- 2 red onions, cut into 3cm chunks
- vegetable oil
- 200g couscous
- 1 lime, zested
- extra-virgin olive oil
- 200ml chicken stock
- 2 pinches saffron
- ½ cucumber, seeded and diced
- 2 plum tomatoes, seeded and diced
- chopped to make 2 tsp coriander
- chopped to make 2 tsp chives
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.
