Jerk Seasoned Chicken Supreme, Israeli Cous Cous, Heritage Tomato Salsa

Jerk Seasoned Chicken Supreme, Israeli Cous Cous, Heritage Tomato Salsa Category: Main
Cooking Time: 30 Minutes
Portions: 4


Jerk seasoning

2tbsp of picked fresh thyme

2 Country Range Cinnamon Sticks, crushed

2tbsp chopped coriander

1tbsp Country Range Coriander Seeds

½ tbsp Country Range Crushed Black Peppercorns

½ tbsp Country Range Nutmeg

½ tbsp Country Range Ground Turmeric

½ tbsp Country Range All Spice

4 crushed garlic bulbs

1 scotch bonnet chilli (seeds removed)

1 tbsp crushed ginger root

20ml lime juice

50ml Country Range Extra Virgin Olive Oil

4 large free range chicken breast supremes (wing cleaned)


Israeli cous cous

125g Israeli cous cous

70ml chicken stock (using Country Range Chicken Bouillon)

Salt pepper

25g Country Range Salted Butter


Heirloom tomato salsa

Selection of bright colourful tomatoes, diced

1 lemon and 1 lime, juiced and rind grated

4 good splashes of Tabasco

½tsp finely chopped naga chilli

1 banana shallot, sliced

A dash of Worcestershire sauce

1 tbsp chopped mint

1tbsp. chopped coriander

10ml olive oil

1tbsp caster sugar

Salt and pepper to taste 



Place all the jerk seasoning ingredients into a bowl, place your chicken breasts in the mix. Coat evenly making sure the whole of the breasts is covered. Ideally leave it overnight, but a couple of hours will suffice.


When marinated, place the chicken skin side down in a medium hot pan (not too hot otherwise the marinade will burn) and leave for 2 minutes to attract colour. Turn over and place into a pre-heated over at 200°C for 25 minutes, or until the juices run clear.


Meanwhile, place your cous cous into a heatproof dish; add the butter and boiling hot stock.


Cover quickly with cling film and leave for 4 minutes so the cous cous soaks up all the remanding moisture. Stir, season and set aside.


Next job, salsa. Once again add all your ingredients to a bowl and mix. Season to taste.


Now time for plating the dish. Place a mound of cous cous on the plate, add your cooked jerk chicken breast, and smother with salsa. Garnish with bright fresh herbs.

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