This recipe for jerk chicken is fantastic for either lunch or dinner and is great to make when you want to lighten things up a little. It also makes for great leftovers too.

Ingredients
For the chicken
800g chicken thighs & drumsticks
Olive Oil
3 Tbsp Jerk Seasoning
Sea Salt Flakes

For the couscous
500ml Carol's Stock Market Chicken Stock
250g Dry Couscous
Handful Sultanas
Sea Salt Flakes
1 Yellow Pepper, finely diced
2 medium Tomatoes, finely diced
½ Cucumber, seeds removed & finely diced
Small bunch Fresh Coriander or Flat Leaf Parsley, roughly chopped
Half a lime

Serves
4

Method
Pre-heat oven to 220°C/200°C fan assisted.

Place chicken pieces in a baking tray. Drizzle lightly with olive oil and toss to coat. Sprinkle over jerk seasoning, and again, toss to coat. Season with a generous sprinkling of sea salt flakes then bake until chicken is cooked through, 30-40 minutes.

While chicken is cooking prepare the couscous.

Bring chicken stock to a boil in a medium sized pot. Remove from heat then add dry couscous, sultanas and about ½ tsp sea salt flakes. Cover pot with lid and leave to sit for 10-15 minutes until all the stock has been absorbed.

Fluff couscous with a fork then add the diced peppers, cucumber, tomato and herbs. Toss together lightly to mix. Season with juice from lime and a bit more salt if needed.

Serve jerk chicken on a bed of couscous with pan juices spooned over.