Caribbean Chicken & Veggie Couscous
with Coconut Sweet Chilli Mayo
Juicy chicken thighs mingle with mild Caribbean spices in this vibrant, veggie-loaded dish. Bring it all together with a drizzle of coconut sweet chilli mayo, sure to be your new favourite condiment.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
capsicum
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 packet
chicken thigh
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
mild Caribbean jerk seasoning
½
Long Chilli
Not included in your delivery
1
olive oil
½ tbs
water (for the mayo)
¾ cup
water (for the couscous)
Utensils
Cooking Steps
• Slice capsicum into thin strips. Drain sweetcorn. Roughly chop baby spinach leaves. • In a small bowl, combine coconut sweet chilli mayonnaise and the water (for the mayo).
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. • Transfer veggies to a bowl. Cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine the water (for the couscous) and vegetable stock powder in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork. Stir through baby spinach, corn and capsicum.
• Thinly slice long chilli (if using). • Slice Caribbean chicken. • Divide veggie couscous between bowls. Top with chicken. • Drizzle with coconut sweet chilli mayo. Sprinkle with chilli to serve. Enjoy!
