Caribbean Spiced Extra Chicken and Pepper

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

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

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

Once the oil is hot, add the diced 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 (add less if you'd prefer things milder) and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

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. Add a splash of water if it looks a little too thick.

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.