Caribbean Spiced Chicken and Pepper
with Couscous and Tomato Salsa
This delicious Caribbean Spiced Chicken and Pepper has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
20
Chicken Stock Paste
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
260
Diced British Chicken Breast
¾
Caribbean Style Jerk
(Contains Mustard)
30
Tomato Puree
40
Mango Chutney
2
Spring Onion
1
Lime
1
Medium Tomato
Not included in your delivery
240
Water for the Couscous
½
Sugar for the Sauce
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a medium saucepan and bring to the boil.
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.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and sliced pepper. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir-fry until the chicken is browned all over and the pepper starts to soften, 5-6 mins.
Add the garlic, Caribbean style jerk (see ingredients for amount) and tomato puree to the pan. Stir-fry until fragrant, 1 min.
Stir the sugar and water for the sauce (see pantry for both amounts), mango chutney and remaining chicken stock paste into the pan.
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.
In the meantime, trim and thinly slice the spring onion. Zest and cut the lime into wedges.
Cut the tomatoes into 1cm chunks and pop into a medium bowl. Add the spring onion, a drizzle of oil and a squeeze of lime juice. Season with salt and pepper, then set your salsa aside.
Once the couscous is ready, fluff it with a fork and stir through the lime zest.
Once the sauce has thickened, add a squeeze of lime juice and season with salt and pepper.
Share the couscous out between your bowls and spoon over the chicken and pepper stew.
Top with the salsa to finish and serve with any remaining lime wedges for squeezing over.
Enjoy!
