Jamaican Inspired Smoky Chicken and Pepper Kebabs

Cut the chicken breasts into 3cm chunks and add to the pepper bowl.

Add the Caribbean style jerk, smoky base paste and a drizzle of oil. Season with salt and pepper and mix together well. 

Thread the chicken and pepper pieces onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.

Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a large frying pan on medium-high heat (no oil).

Add the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until the liquid has reduced a bit, 3-4 mins. 

Once reduced, stir in the creme fraiche and simmer for 1 min more. Remove from the heat and stir in the cheese until melted. Season with pepper.

Once cooked, stir in the macaroni, then cover to keep warm. 

Add the coleslaw mix to the pineapple bowl. 

Squeeze in some lime juice, add the sugar and olive oil for the dressing (see pantry for both amounts), season with salt and pepper, then mix together.