Chicken Recipes

Jerk Chicken

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

Equipment

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

Ingredients

  • 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

Instructions

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.

Cooking

  • 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.

    Fused Chicken

    Our fusion chicken is a blend of Caribbean Jerk with Asian Tandoori flavours. This recipe is a combination of seasoning pastes and spices that makes delicious tasty chicken.
    Prep Time15 mins
    Cook Time50 mins
    Marinating3 hrs
    Total Time4 hrs 5 mins
    Course: Main Course, Side Dish
    Cuisine: Caribbean, Indian
    Keyword: Flavoursome, Spicy, Tasty
    Servings: 4
    Cost: £6.00

    Equipment

    • 1 Large bowl for marinating
    • 1 Oven Dish

    Ingredients

    • 800 g Skinless Boneless Chicken Thigh

    Marinade

    • 3 tsp Frank&Co Jerk Paste
    • 3 tsp Tandoori Paste
    • 1 tsp Garam Masala
    • 1 tsp Turmeric
    • 2 tsp Brown Sugar
    • 2 tsp Soya Sauce
    • 2 tbsp Milk
    • 1 tsp Vegetable Oil Most cooking oils are suitable
    • 1 tsp White Wine Vinegar
    • 1 White Onion Sliced
    • ½ tsp Salt

    Instructions

    • Clean and prepare the chicken, leaving in whole pieces.
    • Mix all the marinade ingredients together in a large bowl.
    • Add the chicken and mix well to coat all the pieces with the marinade.
    • Add the sliced onion and incorporate into the mix.
    • Cover the bowl with cling film and keep in the fridge for at least 3 hours or overnight.
    • Remove the chicken from the fridge 3 hours before cooking to allow it to come up to room temperature.
    • Spread the chicken evenly in a baking dish making sure most of the onion is under the chicken.

    Cooking- Preheat oven 200°c

    • Place the chicken in the centre of the hot oven and roast for 50 minutes, turning after 40 minutes to ensure both sides are browned.
    • Remove from the oven when cooked and leave to rest for 10 minutes.

    Enjoy in a wrap or with hard dough bread and salad or coleslaw.

      Pan Fried Chicken

      This chicken dish is full of flavour with the fresh taste of the spices and the accompanying vegetables.
      Prep Time15 mins
      Cook Time1 hr 30 mins
      Total Time1 hr 45 mins
      Course: Main Course
      Cuisine: Caribbean
      Keyword: Spicy
      Servings: 4
      Cost: £10

      Equipment

      • Large Heavy Bottomed Frying Pan
      • Chopping Board
      • Knife
      • Spoon

      Ingredients

      • 1 Kg Boneless Chicken Breast
      • 2 Onions Chopped
      • 6 Cloves Garlic
      • Ginger 2 inch piece
      • 300 g Mushrooms
      • 1 Red Pepper
      • 1 tsp Mixed Herbs
      • 1 tsp Frank&Co Green Seasonin’
      • 1 tsp Sugar
      • 1 tsp White Wine Vinegar
      • 3 tbsp Vegetable Oil

      Marinade

      • 1 tsp White Wine Vinegar
      • 1 tbsp Frank&Co Green Seasonin’
      • 1 tsp Sea Salt
      • ½ tsp Dark Soya Sauce
      • ¼ tsp Black Pepper
      • 1 tsp Frank&Co Chilli Paste (optional)

      Instructions

      Method

      • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
      • Cut each breast into four pieces. Put the chicken into a bowl and add the wet ingredients of the marinade to coat the chicken, then rub in the remaining dry ingredients. Leave to marinate for an hour in the refrigerator.
      • Chop the onions, finely chop the garlic and ginger.
      • Wash and chop the red pepper into 1 inch pieces and slice the mushrooms.
      • Heat a large heavy based frying pan over medium heat and add the oil.
      • Sauté the onions, garlic and ginger for 10 minutes until soft, stirring to prevent sticking.
      • Add the sugar, green seasonin’ and white wine vinegar and stir.
      • Add the chicken pieces stir to coat the chicken and cook over medium heat for 10 minutes.
      • Add the mushrooms, sweet pepper and mixed herbs. Stir all ingredients together. Cover the pan for 5 minutes, then remove lid and cook for a further 30 minutes until the chicken is tender.

      Serve on a bed of rice with salad.

        Simple Roast Chicken

        Roast chicken full of flavour
        Prep Time10 mins
        Cook Time1 hr 50 mins
        Total Time2 hrs
        Course: Main Course, Snack
        Cuisine: Caribbean
        Keyword: Spicy
        Servings: 4
        Cost: 12.00

        Equipment

        • Large bowl
        • Sharp knife
        • Chopping Board
        • Measuring Spoon
        • Roasting Tin

        Ingredients

        • 1 Whole Chicken Free Range
        • 1 tsp Vinegar For preparing chicken
        • 1 tbsp Dark Soya Sauce
        • 3 tbsp Frank&Co Green Seasonin'
        • ½ tsp Sea Salt
        • 1 Onion Sliced

        Instructions

        • Using a sharp knife cut the chicken into 4 quarters.
        • 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 large bowl and coat the chicken with the soya sauce. Sprinkle on the green seasoning and salt and rub in well.
        • Add the onion and toss with the chicken. Cover the bowl with cling film and leave chicken to marinade for at least 6 hours or preferably overnight in the refrigerator.
        • Arrange the chicken on top of the onions in a roasting tin.
        • Preheat the oven to 180°c Roast for 1 hour 50 minutes. Add a little water to the roasting tin if it dries out during cooking. Turn the chicken after 1 hour 30 minutes to ensure both sides are cooked. Juices should run clear when cooked.

        Serve with rice and peas and salad.