Name: Caribbean chicken stew
Total time: 1 h 10 min
Yield: Serves 4-6
Cuisine: Caribbean
Ingredients: 8-12 whole chicken thighs and drumsticks (skin on); 5 tbsp caster sugar; 2 spring onions; 3 sprigs thyme leaves only; 2tbsp coriander leaves chopped to make 2 tbsp; 1tbsp flat-leaf parsley leaves chopped to make 1 tbsp; chopped to make 1 tsp ginger; 2 cloves garlic peeled; a small glug vegetable oil; ½ lime juiced; a generous dash Angostura bitters; a couple of dashes scotch bonnet pepper sauce; 1 tbsp vegetable oil; 1 onion finely chopped; 2 cloves garlic crushed; 1 sprig thyme; ½ tsp ground allspice; 500g basmati rice rinsed; 400ml tin coconut milk; 600ml vegetable stock; 1 scotch bonnet pepper; 400g tin kidney beans drained

8-12 whole chicken thighs and drumsticks (skin on)
5 tbsp caster sugar

GREEN SEASONING

2 spring onions
3 sprigs thyme
leaves only
2tbsp coriander leaves
chopped to make 2 tbsp
1tbsp flat-leaf parsley
leaves chopped to make 1 tbsp
chopped to make 1 tsp ginger
2 cloves garlic
peeled
a small glug vegetable oil
½ lime
juiced
a generous dash Angostura bitters
a couple of dashes scotch bonnet pepper sauce

COCONUT RICE AND PEAS

1 tbsp vegetable oil
1 onion
finely chopped
2 cloves garlic
crushed
1 sprig thyme
½ tsp ground allspice
500g basmati rice
rinsed
400ml tin coconut milk
600ml vegetable stock
1 scotch bonnet pepper
400g tin kidney beans
drained

Method

step 1
To make the green seasoning, pulse all the ingredients with a little salt and pepper in a blender or food processor until finely chopped. Put the chicken into a bowl, add the green seasoning, mix well and leave to marinade for at least 4 hours or ideally overnight.
step 2
When you are ready to cook, brush any excess marinade from the chicken back into the bowl and keep. Evenly spread the sugar in a large, wide, heavy-based pan and melt over a medium heat – don’t take your eyes off the pot, give it a stir and wait for the sugar to change from golden to dark brown. As soon as it does, the sugar should be bubbling and just smoking – immediately add the chicken and cook for 10 minutes, allowing the chicken to darken and caramelise on all sides.
step 3
Reduce the heat, pour any remaining marinade into the pan, along with a little seasoning, give it a stir, put the lid on and leave to stew for 30-40 minutes, stirring now and again, until the chicken is cooked through. Add a splash of water if it gets a little dry.
step 4
To make the rice, heat the oil in a large pan over a low heat and soften the onion with a little salt for 2-5 minutes, stirring regularly. Add the garlic, thyme and allspice, and cook for 30 seconds, stirring continuously, until the aromas are released. Add the rice and stir until the grains are well coated, followed by the coconut milk, stock, scotch bonnet, kidney beans and a good pinch of salt. Bring it to the boil and cook for 10 minutes. Reduce the heat to a simmer and continue to cook until the rice is just tender and the liquid is absorbed – you may need to add a little extra just-boiled water to ensure the rice is fully cooked.
step 5
Remove the thyme sprig and the scotch bonnet from the rice, fluff it up with a fork, trying to gently fold through the kidney beans, and season to taste.
step 6
Serve the chicken with the rice and peas, with a drizzle of the gravy over everything and some drops of scotch bonnet pepper sauce.