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).
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.