Something smells amazing! It’s coming straight from your oven and it’s going to enchant you, beguile you, and have you coming back for more! It’s Tropical Jerk Chicken, which is one of the best chicken preparations around, in our humble opinion. The balance of flavors from the spicy jerk seasoning, to the sweet and tangy tropical fruits and the savory chicken, all on a bed of luscious couscous is like no other dish found anywhere in the world. It’s bright and refreshing, yet also hearty and filling, and so truly exciting to enjoy! Who needs a white sandy beach when Tropical Jerk Chicken is on the menu?
Ingredients
- 1 (15.25-ounce) can mixed tropical fruit
- 1 pound chicken breasts, boneless, skinless, and cut into 2 1/2-inch strips
- 3 teaspoons Caribbean jerk seasoning
- 1 tablespoon olive oil
- 1/2 cup sweet red pepper, chopped
- 1 tablespoon jalapeño pepper, seeded, finely chopped
- 1/3 cup green onions, thinly sliced
- 1 1/2 cups reduced-sodium chicken broth
- 3 tablespoons cilantro, chopped, divided
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup whole wheat couscous
- lime wedges, optional, for serving
Directions
Step 1 –Drain the can of mixed fruit, reserving 1/4 cup of the syrup.
Step 2 –Chop the mixed fruit.
Step 3 –Toss to coat the chicken with the jerk seasoning.
Step 4 –Heat the oil in a large cast-iron skillet over medium-high heat.
Step 5 –Sauté the chicken until it is no longer pink, about 4-5 minutes.
Step 6 –Remove the chicken from the pan, but reserve the drippings.
Step 7 –Add the red peppers, the jalapeño peppers, and the green onions to the drippings and sauté until they start to soften, about 2 minutes.
Step 8 –Add the broth, 1 tablespoon of the cilantro, the lime juice, the salt, the reserved mixed fruit syrup, and the chopped fruit.
Step 9 –Bring the mixture to a boil.
Step 10 –Stir in the couscous.
Step 11 –Reduce the heat to low.
Step 12 –Add the chicken on top of the couscous mixture.
Step 13 –Continue to cook, covered, until all of the liquid is absorbed and the chicken is heated through to 165 degrees F, about 3-4 minutes.
Step 14 –Sprinkle the chicken and couscous with the remaining cilantro.
Step 15 –Serve with the lime wedges.
