Jerk Chicken

Caribbean Jerk Chicken is full of flavour, using Frank&Co Jerk Seasonin' this recipe is a winner every time!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 4


  • Knife
  • Spoon
  • Large bowl
  • Oven baking tray
  • Plastic bag (optional)


  • 500 g Boneless Chicken Thigh
  • 2 tbsp Frank&Co Jerk Seasonin' Paste or Dry Rub
  • 1 Sliced Onion
  • 1 tbsp Dark Soy Sauce (optional)
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt

Coriander Sauce (Optional)

  • Sliced onion Reserve about ½ from the marinade
  • 4 tbsp Finely chopped coriander
  • 350 ml Water
  • Salt To taste


Method - Jerk Chicken

  • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
  • Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  • Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or preferably overnight in the refrigerator.


  • Preheat oven to 180°c
  • Place the chicken and onions into a roasting tin, making sure the chicken is on top of the onions.
  • Roast in the oven for 90 minutes check after an hour and turn if necessary.
  • When the chicken is cooked juices run clear.
    Serve with rice and peas and a good splash of Frank & Co Jerk Sauce.

Method - Coriander Sauce

  • Reserve the onions used to marinate the chicken and put in a small sauce pan.
  • Approximately 1 hour into the roasting of the chicken there should be a good amount of stock in the tin, pour the stock onto the onions and add about 350 ml of water. Whilst the chicken is still in the oven, bring the sauce to the boil and leave to simmer for 15 minutes.
  • Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  • Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  • Taste and adjust the seasoning. 

Pour over the chicken.


    For bbq jerk chicken just use the jerk seasonin' and a pinch of salt for the marinade. 

    Escovitch Fish

    Fried fish with spicy escovitch sauce
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course, Snack
    Cuisine: Caribbean
    Keyword: Piquante, Spicy
    Servings: 3
    Cost: £10


    • Frying Pan
    • Serving Dish
    • Chopping Board
    • Sharp knife
    • Spoon


    • 3 Red Bream
    • 1 Lime Juice
    • 2 tbsp  Frank&Co Fish Seasonin’ Rub
    • 1 tsp Sea Salt
    • Rapeseed Oil For shallow frying

    Escovitch Liquor

    • 1 Large Onion Sliced
    • 1 Red Bell Pepper Sliced
    • 1 Green Bell Pepper Sliced
    • 2 tbsp Frank&Co Escovitch Pickle
    • 75 ml White Wine Vinegar
    • 1 tsp Rapeseed Oil

    Seasoned Flour

    • 250g Plain Flour
    • 2 tbsp Frank&Co Fish Seasonin’
    • ½ tsp Sea Salt



    • Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place on a plate.
    • Drizzle with freshly squeezed lime juice and sprinkle with fish seasonin’ and salt on each side of the fish and leave to for ½ hour.
    • Mix all the ingredients for the escovitch sauce in a bowl and set aside.
    • Mix the flour, fish seasonin’ and salt on a plate.
    • Dust the fish in the flour mixture and shake off any excess before frying.
    • Pour oil in a heavy based frying pan so it is approximately 1cm deep for shallow frying. Heat the oil until it is around 180°c.
    • Fry the fish for 5 minutes on each side, until golden brown. Remove from the pan and place on a paper towel to soak up any excess oil.
    • Strain the escovitch vegetable mixture through a sieve and reserve vinegar. In a clean frying pan heat 1 tsp oil. Add the vegetable mixture and cook on a low to medium heat for 5-7 minutes. Reduce the heat to low, then add the reserved vinegar cover and cook for a further 3 minutes.
    • Place the fried fish in a serving dish and pour the hot vegetable mixture over the fish.

    Serve with fried dumplings, plantain and rice and peas. 

      Spicy Beans

      A very tasty vegetarian dish, we have a vegetable garden and this is a great way to cook beans.
      Cook Time1 hour 15 minutes
      Course: Main Course
      Cuisine: Caribbean
      Keyword: Tasty, Vegan, Vegetarian
      Servings: 4
      Cost: £3


      • Pressure Cooker
      • Chopping Board
      • Knife
      • Spoon
      • Large Saucepan


      To cook dried Beans Ingredients

      • 1 Cup  Dried White Beans
      • 25 g Creamed Coconut
      • 1 Scotch Bonnet Pepper Kept whole!
      • 750 ml Water

      Spicy Beans Ingredients

      • 2 tbsp Vegetable Oil
      • 1 Onion Chopped
      • 5 Cloves Garlic Chopped
      • ¼ tsp Asafoetida (optional)
      • 125 g Tomato Passata
      • tsp Frank&Co Green Seasonin’
      • 2 tsp Soya Sauce
      • 150 ml Water
      • 1 tsp Red Wine Vinegar
      • Salt and Pepper To taste



      • Soak the beans overnight.
      • Add water, beans, creamed coconut, whole scotch bonnet pepper, a pinch of salt and pepper into a pressure cooker and cook for 25 minutes.
      • Using a large saucepan fry onions, garlic, and asafoetida for 10 minutes until golden brown.
      • Add tomato passata and Frank & Co Green Seasonin’, cook for 5 minutes.
      • Add beans with liquor, water and vinegar cook gently for 20 minutes. Check pot occasionally and stir to prevent sticking.
      • Add soya sauce, salt and pepper to taste and cook for a further 20 minutes.

      Serve with pasta or rice.


        Alternatively cook dried beans in a saucepan for 45 minutes or until beans are tender. (Do not burst the scotch bonnet pepper and discard when the beans are cooked). Then follow the recipe.

        Curry Mutton

        This recipe uses Frank & Co Green Seasonin’ Rub to create an authentic Caribbean style curry bursting with flavour!
        Prep Time10 minutes
        Cook Time2 hours 40 minutes
        Total Time2 hours 50 minutes
        Course: Main Course
        Cuisine: Caribbean
        Keyword: curry, Spicy, Tasty
        Servings: 4
        Cost: £10


        • 600 g Mutton or Goat 
        • tbsp  Frank&Co Green Seasonin’ 
        • 1 tbsp  Curry Powder
        • 1 Onion   Chopped
        • 2 Tomatoes Chopped 
        • 3 Cloves Garlic Chopped 
        • 1 tbsp Red Wine Vinegar 
        • 2 tsp Soya Sauce 
        • 4 tbsp Vegetable Oil 
        • 400 ml Water
        • Salt and Pepper To taste



        • Prepare meat by washing with water. 
        • Place meat in a bowl then sprinkle on Green Seasonin’ Rub and coat all the meat by massaging in well. Add the onion and garlic. Seal bowl with cling film and leave for 3 hours or preferably overnight to marinate in the refrigerator. 
        • Heat oil in a heavy based saucepan, add the marinated meat including the onions and garlic. Add the curry powder,  tomatoes and vinegar. Cover and cook over medium heat for 20 minutes.
        • Add warm water to the saucepan with soya sauce. Sprinkle a little salt and pepper according to taste. Cook covered on a low to medium heat for an hour. 
        • Stir the pot after an hour  and add more warm water if required. Continue to cook for another hour or until the meat is tender.  

        Serve with rice and peas.

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