Caribbean Style Chicken with peppers and cous cous

Serves 4 Prep Time: 15 mins Cooking Time: 10 mins


For the chicken
2 tsp. chilli olive oil
4 chicken breasts
1 red chilli, chopped
1 clove garlic, crushed
1 tsp. ginger, chopped
2 red peppers, sliced
300 gram passata
150 ml white wine
2 tsp. light soy sauce
3 tbs. Pineapple chutney
salt and pepper

For the cous cous
2 tsp. chilli olive oil
350 gram cous cous
1 onion, diced
4 tomatoes, diced
1/2 cucumber, diced
1 lime, juiced
1 avocado, diced
20 gram flat leaf parsley, chopped
2 tsp. balsamic vinegar
Salt and pepper


First, make up the cous cous according to the directions on the packet, drain well and chill.

To cook the chicken, warm the oil in a frying pan with a lid, then fry the chicken to brown on both sides.

Add the chilli, garlic and ginger and cook for a few minutes, then add the peppers and cook for two more minutes.

Add the passata and white wine, bring to the boil then reduce to a simmer with the lid on for 5 minutes.

To make the cous cous, mix all the ingredients together and season to taste.

Check the chicken is properly cooked by splitting the thickest part with a knife. The flesh should be white with no pink or blood.

Stir the pineapple chutney into the sauce, add the soy sauce and season to taste with salt and pepper.

To serve, pile the cous cous onto each plate and top with a piece of chicken. Pour the sauce and peppers around the edge.