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Caribbean Spiced Chicken and Pepper
Caribbean Spiced Chicken and Pepper

Caribbean Spiced Chicken and Pepper

with Couscous and Tomato Salsa

Anushka Magan
Anushka MaganPublished on January 25, 2023

This delicious Caribbean Spiced Chicken and Pepper has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
High Protein
Allergens:
Cereals containing gluten
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

20

Chicken Stock Paste

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

260

Diced British Chicken Breast

¾

Caribbean Style Jerk

(Contains: Mustard)

30

Tomato Puree

40

Mango Chutney

2

Spring Onion

1

Lime

1

Medium Tomato

Not included in your delivery

240

Water for the Couscous

½

Sugar for the Sauce

200

Water for the Sauce

Nutritional information

Energy (kcal)512 kcal
Energy (kJ)2142 kJ
Fat5.4 g
of which saturates1.3 g
Carbohydrate69.8 g
of which sugars21.8 g
Protein43.4 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Garlic Press
Large Frying Pan
Zester
Medium Bowl

Cooking Instructions and Tips

Cook the Couscous
1

Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a medium saucepan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan.

Leave to the side for 8-10 mins or until ready to serve.

Get Prepping
2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Fry and Spice the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the chicken and sliced pepper. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir-fry until the chicken is browned all over and the pepper starts to soften, 5-6 mins.

Add the garlic, Caribbean style jerk (see ingredients for amount) and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Sauce Things Up
4

Stir the sugar and water for the sauce (see pantry for both amounts), mango chutney and remaining chicken stock paste into the pan.

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Time to Salsa
5

In the meantime, trim and thinly slice the spring onion. Zest and cut the lime into wedges.

Cut the tomatoes into 1cm chunks and pop into a medium bowl. Add the spring onion, a drizzle of oil and a squeeze of lime juice. Season with salt and pepper, then set your salsa aside. 

Once the couscous is ready, fluff it with a fork and stir through the lime zest.

Finish and Serve
6

Once the sauce has thickened, add a squeeze of lime juice and season with salt and pepper.

Share the couscous out between your bowls and spoon over the chicken and pepper stew.

Top with the salsa to finish and serve with any remaining lime wedges for squeezing over.

Enjoy!

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