Patrick William’s jerk chicken brochettes with saffron couscous

Name: Patrick William’s jerk chicken brochettes with saffron couscous
Total time: 30 min
Yield: Serves 4
Ingredients: 4 skinless chicken breasts cut into 3cm chunks; 4 tbsp wet jerk seasoning; 2 red peppers cut into 3cm chunks; 2 yellow peppers cut into 3cm chunks; 2 red onions cut into 3cm chunks; vegetable oil; 200g couscous; 1 lime zested; extra-virgin olive oil; 200ml chicken stock; 2 pinches saffron; ½ cucumber seeded and diced; 2 plum tomatoes seeded and diced; chopped to make 2 tsp coriander; chopped to make 2 tsp chives

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 30 mins

+ marinating

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Patrick WIlliam's jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

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Alternatives

Complete the dish

Try this recipe for jerk chicken brochettes, then also check out our classic BBQ jerk chicken.

Ingredients

Nutrition

4 skinless chicken breasts

cut into 3cm chunks
4 tbsp wet jerk seasoning
2 red peppers

cut into 3cm chunks
2 yellow peppers

cut into 3cm chunks
2 red onions

cut into 3cm chunks
vegetable oil
200g couscous
1 lime

zested
extra-virgin olive oil
200ml chicken stock
2 pinches saffron
½ cucumber

seeded and diced
2 plum tomatoes

seeded and diced
chopped to make 2 tsp coriander
chopped to make 2 tsp chives

Nutrition: per serving

kcal437
fat11.9g
saturates1.8g
carbs44.1g
fibre3.8g
protein41.2g
salt0.65g

Method

step 1

Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
step 2

Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
step 3

Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

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