Caribbean Natural Seasoning -

A perfect Seasoning with the natural flavours of the Caribbean. The perfect seasoning for chicken, slow cooked meats, seafood and seasoned rice and vegetables.

GIFT If you would like to send the Caribbean Seasoning Pouch as a Gift we will gift wrap and print your message or name on the label. No extra charge.

Ingredients: Allspice, Thyme, Paprika, Cumin, Ginger, Nutmeg, Basil, Sumac, Garlic, Onion and light Chilli Flakes.

• 70g Pouch - $9.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your recipe and spice details

When you order you will receive a printed hard copy of this recipe.

The 70g natural Spice Road Caribbean Seasoning Spice pouch will give approx. 5-6 meal servings, each with 4 people - depending on serving size.

You will need - serves 4

600g x Whole chicken breast

1 x Medium onion - finely diced

3 x Garlic cloves - finely diced

2 x Tablespoons tomato paste

1 x Cup white wine or best quality chicken stock - rich home made style is best

1 x 400ml tin coconut cream

2 x Tablespoons grated fresh ginger

Salt to your taste or special diet

2 x Tablespoons lemon juice

4 x Teaspoons from the Caribbean Natural Spice Seasoning Pouch.

Your Caribbean Natural Spice Pouch will contain: *Allspice, Oregano, Nutmeg, Cinnamon, Cumin, Coriander, Parsley, Sumac, Sweet Paprika, Black Pepper, Garlic, Chili Flakes.

Method

To make the chicken cutlets slice each chicken breast horizontally then slice down the middle giving 4 pieces. Then placing between two sheets of cling wrap, beat out the chicken so all pieces are roughly of an even thickness for cooking.

Next lightly cover the chicken with olive oil, add salt and black pepper then add the 4 x teaspoons from the spice pouch and using your hands rub the spices into the chicken the refrigerate for 30 minutes

Next, allow the chicken to return to room temperature, add olive oil to a medium hot pan and carefully brown the chicken on all sides then set aside

Now add a little more oil to the pan then add the onions and fry down until they are caramelised, about 10 minutes then add the garlic after 5 minutes so the garlic does not burn. Next add the tomato paste and stir.

Next deglaze the pan with the chicken stock or white wine and after a few minutes for the alcohol to evaporate if using white wine, add the grated ginger and stir well before adding the coconut cream. Stir again, add the lemon juice - important, then return the chicken to the pan to braise, turning so the chicken cooks evenly in the sauce for 15 minutes until chicken is firm.