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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
2. 2Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
3. 3Season 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.