Jerk Chicken & Caribbean Couscous

Jerk Chicken & Caribbean Couscous

with Charred Corn & Coconut Sweet Chilli Mayo

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This feisty bowl is packed full of goodness, with tender chicken coated in mild Caribbean spices, colourful sweetcorn and capsicum, and zesty lime. Finish it off with a dollop of creamy coconut sweet chilli mayo for a fun kick!

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 tin


½ unit


1 bunch


1 bag

baby spinach leaves

½ unit

long red chilli

1 packet

coconut sweet chilli mayonnaise

(ContainsEggMay be presentTree Nuts)

1 packet

chicken thighs

1 sachet

mild Caribbean jerk seasoning

1 cube

chicken stock

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

2 tsp

water (for the mayo)

¾ cup

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
Fat18.6 g
of which saturates3.7 g
Carbohydrate49.9 g
of which sugars9.1 g
Protein42.2 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Thinly slice the capsicum into strips. Drain the sweetcorn. Zest the lime (see ingredients list) to get a pinch, then slice into wedges. Pick and thinly slice the mint leaves. Roughly chop the baby spinach leaves. Thinly slice the long red chilli (see ingredients list), if using. In a small bowl, combine the coconut sweet chilli mayonnaise and water (for the mayo). Set aside.


In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning and a drizzle of olive oil.


Heat a large frying pan over a high heat. Add the capsicum and cook, stirring occasionally, until slightly softened, 2-3 minutes. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a second medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Return the frying pan to a medium heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!


While the chicken is cooking, in a medium saucepan, add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the mint, baby spinach, corn, capsicum, lime zest and a squeeze of lime juice.


Thickly slice the chicken. Divide the Caribbean couscous between bowls and top with the jerk chicken. Drizzle over the coconut sweet chilli mayonnaise and garnish with the chilli (if using). Serve with any remaining lime wedges.

TIP: For the low-calorie option, serve with 1/2 the coconut sweet chilli mayo.