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  • Chef Jeremy Lovell

Trini Geera Chicken Neck Recipe by Chef Jeremy Lovell

Yield: 6 Servings

Cook Time: Approx. 1hr

Seasoning of Chicken Neck– 30 minutes

Marinating Time - 2hrs or overnight


 Chicken Neck (cleaned and cut up into 2inch pieces) - 3lbs

Washing of Chicken Neck:

 Lime Juice – 4 tbsp

 Water – 6 cups

Seasoning Mix:

 Pimento Peppers - 3 tbsp (finely chopped)

 Garlic - 3 tbsp (finely chopped)

 Chadon Beni - 3 tbsp (finely chopped)

 Onion - 3 tbsp (finely chopped)

 Whole Hot Pepper – 1

 Mustard Oil - 2 tbsp (substitute – Vegetable Oil)

 Fine Thyme - 2 tbsp (finely chopped)

 Curry Powder - 1 tbsp

 Ground Geera (cumin) - 3 tbsp

 Chive - 3 tbsp

 Black Pepper - 1 tbsp

 Salt – to taste

Ingredients to Chunkay (Sauté):

 Mustard Oil - 3 tbsp (substitute – Vegetable Oil)

 Garlic – 4 whole cloves

 Onion - 3 tbsp (finely chopped)

 Pimento Peppers -3 tbsp (finely chopped)

 Water – 3 tbsp + 1cup

 Whole Geera (Cumin) seeds - 3 tbsp


Washing of Chicken Neck:

 In a large bowl, add chicken neck, lime juice and water.

 Let soak for 15mins then rinse thoroughly in bowl under running water.

 Strain out all excess water.

Seasoning of Chicken Neck:

 Add all ingredients listed in the seasoning mix to washed chicken neck and massage into chicken for 5mins.

 Cover and allow chicken neck to marinate overnight or for at least 2 hours.

Chunkay (Sauté):

 In a medium sized bowl, add all ingredients for Chunkay except oil and mix.

 Place heavy metal pot or skillet on stove over medium to high heat.

 Add oil and allow to heat up.

 When pot and oil is very hot, add Chunkay ingredients and stir, allowing to cook for 5mins.

Cooking of Chicken Neck:

 Add seasoned chicken neck to chunkayed ingredients, stir thoroughly and cover.

 Let chicken neck cook for 30 minutes.

 Allow chicken neck to spring its own liquid before adding water.

 If water is needed, add 1 to 1 ½ cups or as much as desired.

 Cook for a further 30 minutes, checking for tenderness throughout (meat should start to fall off the bone easily).


Chunkay meaning:

The process of sautéing by adding ingredients such as garlic, onions, pimento and other spices to very hot oil to enhance their flavors.


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