Patrick William’s jerk chicken brochettes with saffron couscous
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
Ingredients
- Ingredients
- skinless chicken breasts 4 cut into 3cm chunks
- wet jerk seasoning 4 tbsp
- red peppers 2 cut into 3cm chunks
- yellow peppers 2 cut into 3cm chunks
- red onions 2 cut into 3cm chunks
- vegetable oil
- couscous 200g
- lime 1 zested
- extra-virgin olive oil
- chicken stock 200ml
- saffron 2 pinches
- cucumber ½ seeded and diced
- plum tomatoes 2 seeded and diced
- coriander chopped to make 2 tsp
- chives chopped to make 2 tsp
Instructions
- 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.
Notes
Adapted from olivemagazine.com