This is a print preview of "Jerked Chicken Stuffed With Goats' Cheese On Red Pepper Mar" recipe.

Jerked Chicken Stuffed With Goats' Cheese On Red Pepper Mar Recipe
by Global Cookbook

Jerked Chicken Stuffed With Goats' Cheese On Red Pepper Mar
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 1


  • 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.