with Rapid Rice, Apple Slaw & Peanuts
Caribbean spiced chicken is such a party for your mouth, we had to step up every element of this lively dish. From apple slaw to crunchy peanuts, each colourful bite is a delight! *We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Couscous
1 packet
Boiling water
1.5 cup
Chicken-Style Stock Powder
1 sachet
Apple
1
Chicken breast
1 packet
Garlic & Herb Seasoning
0.5 sachet
Garlic paste
1 packet
Mild Caribbean Jerk Seasoning
1 sachet
Coconut milk
1 packet
Slaw Mix
1 packet
Vinegar
drizzle
Crushed Peanuts
1 packet
Parsley
1 packet
• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• Meanwhile, thinly slice apple. Cut chicken breast into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning (see ingredients) and a drizzle of olive oil. Add chicken and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes.
• In a second medium bowl, combine apple, slaw mix and a drizzle of vinegar and olive oil. • Divide couscous, creamy coconut Caribbean chicken and apple slaw between bowls. • Top with crushed peanuts and tear over parsley to serve. Enjoy! Little cooks: Help tear over the parsley.
3179
kJ
Energy (kJ)
30.1
g
Fat
17.3
g
of which saturates
93
g
Carbohydrate
16
g
of which sugars
58.4
g
Protein
2036
mg
Sodium
