From the Chefs at Marvellous Edibles

Chefs and partners Jens Eller and Ayse Akoner, are always searching for unique foods to add to the eclectic menu of their Toronto restaurant Marvellous Edibles. Here they share their jerk chicken recipe that has an unexpected ingredient – the tangy, sweetness of Savannah Flavours Guava Nectar.

Jerk Chicken with Savannah Flavours Guava Sauce

8 oz. chicken breasts
½ cup chickpeas
3 tbs. soy sauce
2 tsp. premium jerk seasoning
1cup heavy cream
1 tbsp. sugar
1 sliced red bell pepper
Savannah Flavours Guava Nectar

Slice chicken breast into long strips and marinate with jerk seasoning, soy sauce and sugar.

Fry chicken pieces until evenly brown.

Add chickpeas and red pepper and cook for one minute.

Add cream.

Cook until chicken is done and cream is reduced, about five to eight minutes.

Serve over rice and top with the chickpeas and pepper sauce. Circle the rice with guava puree.

Serves four.