Jerked Chicken Stuffed With Goats’ Cheese On Red Pepper M
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy, Meats | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 6 | g | Pimento berries |
| 1/2 | Vegetable oil | |
| 1/2 | Clove garlic, peeled and | |
| crushed | ||
| 7 | Spring onions, finely | |
| chopped | ||
| 3 | Chillies, chopped | |
| 1/4 | Stick cinnamon | |
| 10 | Bayleaves | |
| 1/4 | T | Black pepper |
| 160 | g | Soft goats' cheese |
| 1 | T | Coriander, picked and |
| chopped | ||
| 4 | Chicken breasts with skin on | |
| Salt and pepper | ||
| 4 | Red peppers | |
| 2 | T | Groundnut oil |
| 3 | Cloves garlic, peeled and | |
| finely | ||
| chopped | ||
| 1 | Red chilli, seeded and | |
| finely | ||
| diced | ||
| 1 | t | Sugar |
| 2 | T | Red wine vinegar |
| 200 | Chicken stock | |
| 2 | Tomatoes, blanched peeled | |
| seeded and diced |
INSTRUCTIONS
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 1/2 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1263
Calories From Fat: 199
Total Fat: 22.7g
Cholesterol: 292.4mg
Sodium: 3657mg
Potassium: 6500.2mg
Carbohydrates: 132.5g
Fiber: 53.9g
Sugar: 63.4g
Protein: 151.9g