Easy Jerk Chicken & Couscous Bowl
We’re swapping rice for our Caribbean – inspired Couscous in this tasty lunch (or dinner) bowl. Perfect for an easy, satisfying and healthy meal and great for meal prep and packing up for lunch boxes. We’re using an air-fryer but the chicken can also be cooked in the oven (approx. 20-25 minutes at 200C) or in a chargrill pan. Mix up the salad if you like – sliced avocado works well.
Method
Add the chicken and jerk paste to the bowl. Squeeze in a little lime juice and toss to coat. Season well with salt and pepper. Cover and chill in the fridge to marinate if you have the time.
Lightly oil or line the air-fryer (use a crisping plate if you have one). Place the chicken in a single layer and air fry at 190C for 14-16 minutes or until cooked through – timings will depend on the size of your chicken thighs.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Put the mango, pepper, onion, lime zest and coriander in a bowl and toss together. Add a pinch of salt and a good squeeze of lime juice to taste.
Mix together the mayonnaise, hot pepper sauce and a squeeze of lime juice to taste.
Allow the chicken to rest for a few minutes before slicing.
To serve, divide the couscous between 2-3 bowls. Top with the sliced chicken and portion out the mango salsa and black beans. Garnish with coriander and add a dollop of the hot pepper mayo.
Ingredients
- 1-2 tbsp Jerk paste
- 4 boneless, skinless chicken thighs
- 1 lime, zest and for squeezing
- 1 x packet of Ainsley Caribbean-inspired Couscous
- 1 small mango, peeled, destoned, finely diced
- 1 red pepper, deseeded, finely diced
- ½ small red onion, finely diced
- 1 tbsp finely chopped coriander, plus extra to serve
- 200g of black beans, rinsed, drained
- 2 tbsp mayonnaise
- 1-2 tsp Hot pepper sauce