← Nouns Cooking · Caribbean

Ingredients

• 1.3 kg chicken pieces (thighs and drumsticks), skin removed
• 1½ tsp Salt
• 1 tsp Black pepper
• 1 tsp ground allspice (pimento)
• 4 cloves Garlic, chopped
• 2 cm piece Ginger, grated
• 3 Spring onion, chopped
• 4 sprigs Thyme
• 2 tbsp Brown sugar
• 3 tbsp Vegetable oil
• 1 Onion, sliced
• 1 red or green pepper, sliced
• 1 Carrot, sliced (optional)
• 1 Scotch bonnet chilli, whole, or chopped for more heat
• 2 tbsp Ketchup
• 1 tbsp Browning sauce (optional)
• 375 ml hot water

Method

1. Season the chicken with the salt, pepper, allspice, garlic, ginger, spring onion and thyme, rubbing it in well. Cover and refrigerate for at least 1 hour, or overnight.
2. Scrape the bits of seasoning off the chicken and set them aside (they would burn in the next step). Pat the chicken dry.
3. Heat the oil and sugar in a wide heavy pot over medium heat. Let the sugar melt and bubble for 2–3 min until it turns dark amber, almost smoking. Take care: it is extremely hot.
4. Carefully add the chicken (stand back, it will spit) and brown it in the caramel for 8–10 min, turning, until deep brown all over.
5. Add the reserved seasoning, onion, pepper, carrot (if using) and scotch bonnet and stir for 3 min. Stir in the ketchup, browning (if using) and hot water.
6. Cover and simmer gently for 30–35 min, turning the chicken once, until it is tender and reaches 75°C (165°F) at the bone.
7. Uncover and simmer for 5 min more to thicken the gravy. Remove the pepper and thyme stalks and taste for salt.

Tips

• If the sugar burns black and smells bitter, start again: it will spoil the gravy.
• Serve with rice and peas or white rice, and steamed cabbage.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Cook Like a Jamaican CaribbeanPot.com