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Jerked Chicken Stuffed with Goats’ Cheese on Red Pepper Mar

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy, Meats Caribbean Caribbean, Light 1 servings

INGREDIENTS

6 g Pimento berries
1/2 dl 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 tb Black pepper
160 g Soft goats' cheese
1 tb Coriander; picked and chopped
4 Chicken breasts with skin on
Salt and pepper
4 Red peppers
2 tb Groundnut oil
3 Cloves garlic; peeled and finely
; chopped
1 Red chilli; seeded and finely
; diced
1 ts Sugar
2 tb Red wine vinegar
200 ml Chicken stock
2 Tomatoes; blanched, peeled,
; seeded and diced

INSTRUCTIONS

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 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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