Jerk Chicken & Festival

Chef Rishi Ramoutar was thrown for a loop here but this dish turned out stunning! Try our take on his recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Intermediate
Cooked by 1 person
Portions: 4
Total 69 min

Ingredients

  • 1 Pound Chicken Breast Fillet
  • 3/4 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Browning
  • 1 Teaspoon Ground All Spice (Pimento Powder)
  • 3 Tablespoons MAGGI® Jerk Seasoning Mild
  • 1/2 Teaspoon Hot Pepper
  • 1 Teaspoon Garlic (minced)
  • 1/2 Tablespoon Onion (minced)
  • 1/2 Tablespoon Chive chopped
  • 1 Teaspoon Ginger (minced)
  • 1 Cup All-Purpose Flour
  • 3/4 Cup Cornmeal
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup NESTLÉ® Sweetened Condensed Milk
  • 1/4 Cup Water
  • 1 Teaspoon Vanilla Extract (or vanilla essence)
  • 3 Cups Vegetable Oil (for frying)

Instructions

Jerk Chicken Breast:

  • 1.  Cut chicken breast into 1 inch thick strips. Combine all ingredients of marinade. Pour over chicken. Marinate for at least 20 minutes.
  • 2.  On a heated grilled preheated at medium heat or 300˚F (150˚C). Grill chicken for approximately 3 minutes on both sides or until chicken is cooked through. Set aside.

Festival:

  • 3.  Mix flour, cornmeal, baking powder and salt together.
  • 4.  In another bowl mix NESTLÉ® Sweetened Condensed Milk, water and vanilla essence.
  • 5.  Combine dry and liquid mixtures and knead to soft dough. Do not to knead dough too tightly, keep a light texture. Let rest for 5 minutes before frying.
  • 6.  In a medium sized frying pan, heat oil to 300˚F (150˚C) Roll small pieces of dough to preferred length and fry. Turn occasionally until festival is evenly fried and golden brown.
  • 7.  Remove from pan and set on paper towels to remove excess oil from frying. Serve with jerk chicken.

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