Caribbean Style Jerk Spiced Chicken
with Pepper, Couscous, Soured Cream and Rocket
- Cereals containing gluten
- Wheat
- Milk
- Soya
- May contain traces of allergens
- Milk
Our Caribbean Style Jerk Spiced Chicken is flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme. Paired with the sticky, tangy sweetness of pineapple chutney, this is a colourful and vibrant dish that's ready in less than 25 minutes.
Ingredients
2 unit(s)
Garlic Clove
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)
1 unit(s)
Bell Pepper
240 grams
Diced British Chicken Breast
30 grams
Tomato Puree
50 grams
Jerk Paste
40 grams
Pineapple Chutney
75 grams
Soured Cream
(Contains: Milk, May contain traces of allergens, Milk)
20 grams
Wild Rocket
Not included in your delivery
10 grams
Butter
200 milliliter(s)
Water for the Couscous
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a deep, lidded saucepan on medium heat. Once hot, melt in the butter (see pantry for amount). Add half the garlic and fry, 1 min.
c) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into the saucepan and bring to the boil.
d) 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.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
a) Once the oil is hot, add the diced chicken and sliced pepper. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Stir-fry until the chicken is browned all over and the pepper starts to soften, 5-6 mins.
c) Add the Caribbean style jerk paste, tomato puree and remaining garlic to the pan. Stir-fry until fragrant, 1 min.
a) Stir the water for the sauce (see pantry for amount) and the remaining chicken stock paste into the pan.
b) 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.
c) Add a splash of water if it looks a little too thick.
a) Once the sauce has thickened, stir in the pineapple chutney and season with salt and pepper.
b) Add a splash of water if you feel it needs it.
a) Share the couscous out between your bowls and spoon over the chicken and pepper.
b) Finish with a dollop of soured cream and a handful of rocket.
Enjoy!
