4 kg. chicken breast
.5kg Red Bell Pepper
1 Hard Garlic (finely chopped)
5kg Raw Peanut (finely chopped)
1 Medium Onion
200ml Olive Oil
1kg Cucumber
Salt and Pepper to taste
METHOD
1. Debone the chicken breast. Slice the centre to make an opening.
2. Season red with Red Pepper, Garlic, and Scotch Bonnet Pepper, to taste. Put to marinate.
3. Prepare Red Pepper and Cucumber for filling.
4. Stuff chicken then tie with butcher's cord. Let grill heat for 2 minutes then grill Chicken Breast.
SAUCE INGREDIENTS
64ml honey
1 large onion
2 Stalks Lemon Grass
1 Scotch Bonnet Pepper
250 ml Chicken Stock
.5kg raw peanuts
5 cloves of garlic
20 ml olive oil
5ml lime juice
METHOD
1. Bring Lemon Grass to a boil
2. Sauté garlic, onion, pepper and peanut
3. Combine Honey and Lemon Grass, Lime Juice and Sugar and bring to a boil for 3 to 5 minutes.
4. Thicken with Corn Starch.
- Voted Best Chicken Dish at the Jamaica Cultural Development Commission's culinary Expo in July. Submitted by Breezes Montego Bay.
