Brochetas de pollo jerk de Patrick William con cuscús de azafrán

Ingredientes

• 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
• 200 g couscous
• 1 lime zested
• extra-virgin olive oil
• 200 ml chicken stock
• 2 pinches saffron
• 1/2 cucumber seeded and diced
• 2 plum tomatoes seeded and diced
• chopped to make 2 tsp coriander
• chopped to make 2 tsp chives

Preparación

1. 1

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

2. 2

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

3. 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.