Jamaican chicken with cous cous

Jamaican chicken with cous cous

Jamaican chicken with cous cous

This dish will be on your table quicker than Usain Bold.

Free range chicken breast marinated overnight in Jamaican jerk spices and served with Israeli couscous, baby spinach, sundried tomatoes and spiced kumara chunks.

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Chicken (34.5%), Israeli couscous (23%), Sweet potatoes (11.5%) [Sweet potato], Red onions (6.9%), Spinach (3.4%), Sun dried tomatoes (1.4%) ( Sulphites), Canola oil (1.1%), chicken stock (0.69%) (Celery), Garlic (0.46%), Tamari (0.23%) ( Soya), Pink salt (0.04%), Chilli flakes (0.03%), All spice (0.02%), Chinese Five Spice (0.02%), Ground nutmeg (0.02%), White pepper (0.02%) [Pepper], Dried thyme (0.01%) [Ground thyme]

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.


Pierce film and heat in microwave for 3 to 4 minutes, stirring half way through.


Preheat oven to 160°C

Pierce film and heat for 10-15 minutes. Half way through add one teaspoon of water to rice and stir chicken curry.