Cooks' Ingredients Jerk Marinade
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Water, onion, pureed green pepper, ginger purée, rapeseed oil, molasses, garlic purée, Scotch bonnet chilli (3%), allspice (2%), distilled barley malt vinegar, spring onions, cinnamon powder (1.5%), thyme (1.5%), salt, onion powder, acidity regulator citric acid, cornflour, nutmeg, colour caramel, dried oregano, sugar, soya bean, black pepper, wheat flour
|Typical values||per 100g||per 50g serving|
|- Saturates||0.7g||0.4 g|
|- Sugars||7.0g||3.5 g|
Typical values as sold. Contains 4 Servings
CHICKEN DICED 800 g SALT 10 g (IF REQUIRED) JERK MARINADE PASTE 200 g APPLY SALT TO CHICKEN AND LEAVE FOR 15 MINUTES. APPLY THE PASTE AND MIX WELL TO ENSURE THAT MARINADE IS EVENLY COATED. LEAVE ASIDE FOR AT LEAST 3 HOURS OR OVERNIGHT IN REFRIGERATOR. REMOVE FROM REFRIGERATOR AND LEAVE AT ROOM TEMPERATURE FOR 30 MINUTES. PLACE MARINATED PIECES ON AN OVEN RACK AND COOK IN A PREHEATED OVEN AT 190°C FOR 12 TO 15 MINUTES OR TILL DONE. (Time 12-15 minutes Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)
|label-glued||Paper & card||Yes|
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