• Jerked Chicken Stuffed With Goats' Cheese On Red Pepper Mar

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    • 6 gm Pimento berries
    • 1/2 dl Vegetable oil
    • 1/2 x Clove garlic, peeled and crushed
    • 7 x Spring onions, finely minced
    • 3 x Chillies, minced
    • 1/4 stk cinnamon
    • 10 x Bayleaves
    • 1/4 Tbsp. Black pepper
    • 160 gm Soft goats' cheese
    • 1 Tbsp. Coriander, picked and minced
    • 4 x Chicken breasts with skin on Salt and pepper
    • 4 x Red peppers
    • 2 Tbsp. Groundnut oil
    • 3 x Cloves garlic, peeled and finely minced
    • 1 x Red chilli, seeded and finely diced
    • 1 tsp Sugar
    • 2 Tbsp. Red wine vinegar
    • 200 ml Chicken stock
    • 2 x Tomatoes, blanched, peeled, seeded and diced


    1. Heat the pimento berries in a little oil for 4 min. Stir often. Lb. in a mortar. Add in the garlic, spring onions, chillies, cinnamon, one bayleaf and black pepper and lb. until you get a very thick, smooth paste.
    2. 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 1/2 hour to marinate.
    3. Grill very gently on a barbecue. Throw some bayleaves on the charcoal to get the scent and aroma on to the chicken.
    4. Red pepper marmalade: Cook all the ingredients together.
    5. Place the red pepper marmalade in the middle of the plate. Cut the chicken into 3 and arrange on top.

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