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Directions / Recipe for Royal Montego jerk 10oz Chicken

Using Royal Montego Jerk Seasoning 10oz to make Jerk Chicken.

How to Bake Jerk Chicken – Oven Method

Heat oven and prepare baking sheet: preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
Arrange marinated chicken on sheet: remove chicken from marinade and arrange pieces on baking sheet leaving space between them.
Bake to 165 degrees in center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.

Take a large mixing bowl and combine the goat meat along with curry powder, sliced onions and minced garlic.
Add the scotch bonnet peppers and sprinkle some salt and pepper in it.
Mix well and place it in the refrigerator for a minimum of 5-6 hours, or preferably overnight.

Once the meat has marinated sufficiently, take it out from the refrigerator and remove the onions and bonnet peppers from it and keep them aside.
Place a large saucepan over high heat and pour some oil in it. Once the oil is sufficiently hot, put the marinated meat and let it cook till it turns brown, keep stirring occasionally.
As the meat turns brown, add some thyme and pour in the hot water. Cook it covered over medium to low heat for around an hour or so.
Meanwhile, chop a single medium sized onion and add it to the cooking meat along with the bonnet peppers and sliced onions (from the marinade).
Pour in some more water and let it boil. Once the meat curry starts to boil, add the cut potatoes along with the ketchup and let it cook over reduced heat for 30-40 minutes till the meat is thoroughly cooked.
Once done, remove the bonnet peppers and serve hot.

First, heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
Deglaze the pan by adding the stock, tin of tomatoes and wine.
Replace the meat into the liquid, add the herbs, bay leaves and season.
Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
Season to taste, serve with mashed cauliflower, rainbow carrots and more red wine.