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–+ servings
Geera chicken necck pieces cut up with toothpicks on a bed of lettuce in a white bowl.

Geera Chicken Neck

The perfect finger food for hanging out with friends. Chicken necks are marinated in a flavorful geera (cumin) and curry blend, then cooked until coated in rich, aromatic spices.
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Prep Time 1 hour 25 minutes
Cook Time 25 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Appetizer
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken neck cut into bite-size pieces
  • 4 tablespoons geera cumin powder
  • 2 tablespoons spicy curry powder
  • 1 hot pepper chopped
  • 2 cloves garlic chopped
  • 2 whole cloves garlic
  • 3 sprigs thyme
  • ½ cup chopped onion
  • 6 chadon beni leaves chopped
  • 2 pimento peppers or 1 tbsp pimento sauce
  • Water as needed
  • ½ cup oil
  • 2 tablespoons chili-infused coconut oil optional
  • Pepper sauce to taste

Method
 

  1. Wash chicken with water and vinegar. Remove any white residue from the meat.
  2. Season with thyme, geera, chopped garlic, onion, chadon beni, curry powder, and pimento. Mix well and let marinate for at least 1 hour, preferably overnight.
  3. Heat oil in a medium-hot pot.
  4. Add whole garlic cloves and sauté until dark brown.
  5. Add the marinated chicken and chopped hot pepper. Stir to coat in the oil and spices.
  6. Add small splashes of water (about ½ cup at a time) to prevent sticking. Avoid adding too much — this dish should be dry, not saucy. Continue adding water as needed until chicken is cooked through.
  7. Taste and adjust for salt and pepper. Add pepper sauce if more heat is desired.

Notes

This recipe also works well with other bony cuts like chicken back or gizzards.

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