Jerked chicken stuffed with goats' cheese on red pepper mar

1 servings

Ingredients

Quantity Ingredient
6 grams Pimento berries
½ decilitre Vegetable oil
½ Clove garlic; peeled and crushed
7 Spring onions; finely chopped
3 Chillies; chopped
¼ Stick cinnamon
10 Bayleaves
¼ tablespoon Black pepper
160 grams Soft goats' cheese
1 tablespoon Coriander; picked and chopped
4 Chicken breasts with skin on
Salt and pepper
4 Red peppers
2 tablespoons Groundnut oil
3 Cloves garlic; peeled and finely
; chopped
1 Red chilli; seeded and finely
; diced
1 teaspoon Sugar
2 tablespoons Red wine vinegar
200 millilitres Chicken stock
2 Tomatoes; blanched, peeled,
; seeded and diced

Directions

RED PEPPER MARMALADE

Heat the pimento berries in a little oil for 4 minutes. Stir often. Pound in a mortar. Add the garlic, spring onions, chillies, cinnamon, one bayleaf and black pepper and pound till you get a very thick, smooth paste.

Mix the goats' cheese with the coriander. Trim the chicken breast and make a long incision from the thick end of the chicken breast. Fill with the goats' cheese and rub the paste all over the breast. Leave in the fridge for ½ hour to marinate.

Grill very gently on a barbecue. Throw some bayleaves on the charcoal to get the scent and aroma on to the chicken.

Red pepper marmalade: Cook all the ingredients together.

Place the red pepper marmalade in the middle of the plate. Cut the chicken into 3 and arrange on top.

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