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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