How To Make Jerk Chicken... Army Style!

Corporal Morvin Davidson is a chef with the Royal Logistic Corps and is currently serving in Cyprus with 2nd Battalion The Princess of Wales's Royal Regiment (2PWRR).

Originally from the Caribbean, here's one of his favourite recipes:

INGREDIENTS:

2 chicken breasts

Spinach & Spring Onions

MARINADE:

Crushed garlic

Paprika

1 onion, finely blended

Chilli blended with olive oil

Salt

DUMPLINGS:

500g of flour

Pinch of salt

Pinch of sugar

250ml milk

250ml water

JERK CHICKEN SAUCE:

Dried parsley

Tomato puree or ketchup

Half a cup of orange juice

Ground pepper

Five spice

Paprika

Salt

Sugar

Finely chopped onion

METHOD:

Cut the chicken breasts in half and rub in the marinade together with a teaspoon of oil. Cover and leave in the fridge for 24 hours.

Prepare the spinach and spring onions and put to one side.

Prepare the dumplings by combining the flour, milk and water (pre-mixed) with a pinch of sugar and salt.

Next make the jerk sauce, letting it reduce to a sticky consistency.

Coat the chicken breast with a little oil and lightly grill. Flash fry the spinach and spring onions until the spinach has wilted.

Serve and enjoy!