Olive Magazine
jerk chicken brochettes with saffron couscous

Patrick William’s jerk chicken brochettes with saffron couscous

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • A little effort
  • Serves 4

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.

Nutrition:
NutrientUnit
kcal437
fat11.9g
saturates1.8g
carbs44.1g
fibre3.8g
protein41.2g
salt0.65g
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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.

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