a) Peel and grate the garlic (or use a garlic press). 

b) Heat a drizzle of oil in a deep, lidded saucepan on medium heat. Once hot, melt in the butter (see pantry for amount). Add half the garlic and fry, 1 min. 

c) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into the saucepan and bring to the boil.

d) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

a) Once the oil is hot, add the diced chicken and sliced pepper. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

b) Stir-fry until the chicken is browned all over and the pepper starts to soften, 5-6 mins.

c) Add the jerk paste, tomato puree and remaining garlic to the pan. Stir-fry until fragrant, 1 min. 

a) Stir the water for the sauce (see pantry for amount) and the remaining chicken stock paste into the pan.

b) Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Add a splash of water if it looks a little too thick.

a) Once the sauce has thickened, stir in the pineapple chutney and season with salt and pepper.

b) Add a splash of water if you feel it needs it. 

a) Share the couscous out between your bowls and spoon over the chicken and pepper.

b) Finish with a dollop of soured cream and a handful of rocket.