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Member recipe

Jamaican Jerk Chicken

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Serves 4

Jamaican spiced chicken in a fruity sauce.

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  • 4 Skinless Chicken Breasts
  • 1 tbsp sugar
  • Juice of 1 lime
  • 1 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • 3 tbsp Tomato Puree
  • 1 Onion, chopped
  • Tin Pineapple Chunks in Juice
  • Half a cup of orange juice
  • 1 Packet schwartz Jamaican Jerk Chicken spice mix


    1. Score the surface of the chicken, and then mix it in a large bowl with the contents of the packet, lime juice, soy sauce, sugar and olive oil. Leave to marinade for minimum 2 hours, ideally 24 hours. The longer the better.
    2. Heat a splash of oil in a deep frying pan and fry the onion until soft. Then add the chicken and cook for 3 minutes on each side. Add the rest of the marinade and the tomato puree, orange juice and the juice from the pineapple but not the chunks. Bring to the boil.
    3. Cover the pan and simmer gently for 15-20 minutes, adding the pineapple chunks for the last 5 minutes and ensuring the chicken is cooked through. Serve with rice.

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