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.

Patrick William’s jerk chicken brochettes with saffron couscous
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  1. Ingredients
  2. skinless chicken breasts 4, cut into 3cm chunks
  3. wet jerk seasoning 4 tbsp
  4. red peppers 2, cut into 3cm chunks
  5. yellow peppers 2, cut into 3cm chunks
  6. red onions 2, cut into 3cm chunks
  7. vegetable oil
  8. couscous 200g
  9. lime 1, zested
  10. extra-virgin olive oil
  11. chicken stock 200ml
  12. saffron 2 pinches
  13. cucumber ½, seeded and diced
  14. plum tomatoes 2, seeded and diced
  15. coriander chopped to make 2 tsp
  16. chives chopped to make 2 tsp
  1. Method
  2. STEP 1
  3. Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
  4. STEP 2
  5. Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
  6. STEP 3
  7. 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.
Adapted from
Adapted from
Abundant Energy //