Chicken & Coconut Curry with Caribbean Couscous - Ainsley Harriott

Ingredients

• 4-6 chicken thighs, skin on, bone-in
• 4 cloves of garlic, peeled and minced
• 5cm fresh root ginger, grated
• ½ tsp allspice
• 1 lime, zest and for squeezing
• 1 sprig of thyme, leaves picked
• 30g unsweetened desiccated coconut
• ½ scotch bonnet pepper, deseeded (or 1 medium-hot red chilli)
• large handful of coriander, plus extra leaves to serve
• 1 x 400g tin coconut milk
• 1 ½ tbsp coconut oil or light olive oil
• 1 large onion, peeled and finely chopped
• 1 red pepper, deseeded and chopped into chunks
• 1 tbsp Caribbean curry powder (more or less depending on taste)
• ½ tsp ground turmeric
• 125-150ml chicken stock or water
• salt and freshly ground black pepper
• Ainsley Harriott Caribbean-inspired Couscous, to serve