Chicken Stock Recipes, Keto

Jerk Chicken



  • 1 good thumb size piece of ginger, sliced
  • 2-3 scotch bonnet chillies, sliced
  • 4 cloves garlic
  • 3 spring onions, roughly chopped1 small brown onion, sliced in quarters and roughly chopped
  • 1 mango- stoned, peeled and roughly chopped
  • A few sprigs of thyme, leaves removed from stalks
  • Juice of 1 lime
  • 2 teaspoons allspice
  • ½ teaspoon cinnamon
  • 1 ½ teaspoons white pepper
  • ½ teaspoon grated nutmeg
  • 2 cloves
  • 2 tablespoons of tamari
  • 3 tablespoons of olive oil
  • 1 tablespoon of panela sugar
  • 1 tablespoon of molasses
  • 1 ½ tablespoons Urban Forager Chicken Stock Concentrate
  • 8 chicken thighs, skins on with bones intact


  • Place all ingredients except the chicken in a food processor and whiz up until you have a smooth paste.
  • Place the chicken pieces into a glass or ceramic dish and pour over the marinade
  • Cover and refrigerate overnight or for at least 1 hour
  • Preheat your oven to 180C
  • Remove the pieces of chicken from the marinade (this will now be your dipping sauce) set aside
  • Grill the chicken on each side until brown and caramelized (about 5 minutes each side) in an oven proof pan
  • Transfer the chicken to the oven and bake for 15-20 minutes or until no longer pink at the bone.  The juices should run clear
  • In a small saucepan, heat the remaining marinade on a low simmer for about 10 minutes, stirring regularly.  Take care so that the sauce does not catch on the bottom of the pan
  • Pour the sauce into a bowl and serve with the Jerk chicken


  • For less heat in the marinade, use ordinary red chillies
  • This dish is great served as a main meal with rice and beans, or alternatively you could serve chicken wings and dipping sauce as a finger food for entertaining
  • Use gloves when slicing the peppers
  • Any extra sauce can be stored in an airtight glass jar in the fridge for up to a week

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