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Caribbean Style Jerk Spiced Chicken
Caribbean Style Jerk Spiced Chicken

Caribbean Style Jerk Spiced Chicken

with Pepper, Couscous, Soured Cream and Rocket

Recipe Development Team
Recipe Development TeamUpdated on October 07, 2025
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Our Caribbean Style Pineapple Chutney 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.

Tags:
Family Friendly
•High Protein
•Calorie Smart
Allergens:
Cereals containing gluten
•Wheat
•Milk

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

2 unit(s)

Garlic Clove

20 grams

Chicken Stock Paste

120 grams

Couscous

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

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: 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

Energy (kJ)2522 kJ
Energy (kcal)603 kcal
Fat18.4 g
of which saturates8.2 g
Carbohydrate64.4 g
of which sugars13.8 g
Dietary Fibre6.7 g
Protein41.7 g
Salt4.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Medium Saucepan
•Lid
•Chopping Board
•Knife
•Large Frying Pan

Cooking Instructions and Tips

1

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.

2

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. 

3

a) 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.

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. 

4

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.

5

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. 

6

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!

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