Ingredients
- whole chicken thighs about 8-10 bone in, skin removed
- onion 1, finely diced
- thyme a handful of sprigs
- guinea peppers or tropical mixed peppercorns 4-5, cracked open
- extra-hot chilli powder 1 tsp
- garlic 3 cloves, finely diced
- sea salt 2 tsps, crushed
- chalé sauce 500ml, (see Zoe's chalé sauce recipe)
- chicken stock 1 litre, hot
- a mixture of yams or sweet potatoes, carrots and white cabbage 400g, peeled and diced
- coriander leaves to garnish
Method
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Step 1
Put the chicken in a large, heavy-based saucepan or flame-proof casserole dish with the onion, thyme, guinea peppers, chilli powder, garlic and 1 tsp of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
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Step 2
Pour the chalé sauce over the chicken mixture, then cover and simmer for about 30 minutes until the chicken juices run clear when pierced.
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Step 3
Stir in the hot stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender.
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Step 4
Season with black pepper. Add your choice of vegetables and cook until tender. Remove the sprigs of thyme before serving. Scatter with coriander.
