Title: Jerked Chicken Stuffed with Goats' Cheese on Red Pepper Mar
Categories: Caribbean, Light
Yield: 1 servings

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

----------------------------RED PEPPER MARMALADE----------------------------
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

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.