The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Tuesday, March 6, 2007

Jerk Chicken with Red Pepper Couscous

I love love love Jerk Chicken. Jerk seasoning and spices are a wonderful combination of heat and sweetness, that I just adore!

For the chicken:
juice of 1 lime
(reserve for prep time)
1/8 cup malt vinegar
4 green onions, chopped
2 garlic cloves, peeled, chopped
2 tablespoons dried thyme
1 Scotch bonnet chile or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
2 tbsp each; ground allspice, ground ginger, ground cinnamon,
ground nutmeg, salt & pepper and dark brown sugar

Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning (like a dry paste consistency) over chicken and rub in. Cover and stick in fridge to marinate at least 4 hours.
For this dinner, I threw the chicken on the grill (my preference for this recipe).

For the Red Pepper Couscous:
In a food processor, puree one roasted red bell pepper, 2 cloves garlic, 3 tbsp chopped parsley (Italian) and salt and pepper to taste.
Pour mixture into a sauce pan and allow to simmer for a few moments, cooking the garlic and melding flavors together. Add 1/2 c chicken stock to mixture and bring to a boil.
When boiling, add 1 c whole wheat couscous to mixture, cover and remove from heat. Let sit for 5 minutes until mixture is absorbed and couscous is tender.


Meri said...

I just watched Throwdown with Bobby Flay last night and the competition was Jerk Chicken. I was thinking, hmmm, i could make jerk chicken this weekend! Perfect timing w/ your recipe darling!! thanks!

K8teebug said...

Do all of the other ingredients get mixed together and rubbed over the chicken? Or are some added later.

Jerk Chicken beginner

Meghan said...

Sorry its not clear, i missed a whole step!
(will udpate now)