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

by Global Cookbook

Ingredients

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

Directions

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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