Serves: 2

Jamaican Jerk Chicken

FG 2 | CC 8

2 medium chicken breasts (skinless & boned)

Cherry tomatoes ( to serve)

For the jerk mixture >

2 spring onions (finely sliced)

1 clove garlic (crushed)

½ teaspoon red chilli paste

½ teaspoon ground allspice

¼ teaspoon cinnamon

Good pinch grated fresh nutmeg

1 Lime (grated (juice & zest))

Freshly ground black pepper

For the papaya salsa >

1 ripe papaya (peeled, deseeded and diced)

2 spring onions (finely chopped)

1 small red chilli (deseeded and chopped)

1 lime (juice only)

Few sprigs mint (chopped)

Mix all the ingredients together for the jerk mixture.
Slash each chicken breast 2 or 3 times with a sharp knife and fully coat with the jerk mixture
Cover the chicken breasts and marinade in the refrigerator for at least 1 hour.
Place the chicken breasts in a baking pan and spoon over any leftover jerk mixture.
Bake in a preheated oven at 200°C/Gas Mark 6 for 25-30 minutes.
While the chicken is cooking, mix the papaya salsa ingredients together.
Serve the jerk chicken with the papaya salsa, cherry tomatoes and plain boiled rice (add 4 Checks per serving)