Jerk chicken with Cauliflower cous cous
Of course you can make your own Jerk mix, a combination of All spice, chillies and lots of other goodies but sometimes if a product hits the mark and does the business, why change it? A case in point is the Dunns River jerk seasoning, which is available in most supermarkets and is excellent. All it needs is some lime juice and a little time to marinade and you are guaranteed a top result. I normally accompany this with Rice & peas but thought I’d skip the carbs and do a Cauliflower cous-cous which is quick to make and can have a multitude of combination flavours.
Servings:
Ingredients
- Jerk chicken
- 450 grams Chicken thighs (£1.20)
- 15 grams Jerk seasoning (£0.13)
- 2 whole Lime juice off (£0.60)
- 5 ml Vegetable oil (£0.01)
- Cauliflower cous-cous
- 1 whole Cauliflower (£1.00)
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic (£0.06)
- 10 grams Fresh coriander chopped (£0.20)
- 3 whole Spring onions chopped (£0.21)
- 1 whole Green pepper peeled & chopped (£0.40)
- 5 grams Harissa paste teaspoon or 1 chopped chilli (£0.10)
- 13 ml Vegetable oil tablespoon (£0.02)
- 13 ml Soy sauce tablespoon (£0.08)
- 5 grams All spice teaspoon (£0.10)
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Prep Time: 15 minutes
Cook Time: 45 minutes
- Combine the jerk seasoning, soy sauce & All spice with the oil and lime juice to make a paste. Score the chicken pieces, then add to marinade. Refrigerate for a minimum of 1 hour.
- Chop the cauliflower, add to food processor and blitz.
- Fry the onion and the garlic in the vegetable oil for a couple of minutes. Add the green pepper, frying for a couple of minutes. Introduce the harissa paste or chilli, cooking everything through.
- Toss in the cauliflower cous cous and cook through should take about 10-15 minutes.
- Finish with spring onions and fresh coriander mixing everything together. Allow to cool.
- Turn the oven to 200 degrees and cook the chicken for about 45 minutes turning once. Allow to stand before serving with the cous cous.
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