Stewed chicken recipe

Chicken marinated in green seasoning then turned in sugar burnt to deep amber, which is where the dark colour and the faintly bitter edge come from.

2 hoursmedium10 ingredients

Ingredients

• 2 tbsp brown sugar
• 1000 g chicken pieces
• 4 tbsp green seasoning
• 1 onion
• 4 clove garlic
• 1 bunch thyme
• 1 scotch bonnet pepper
• 1 tbsp tomato paste
• 30 ml oil
• 1 tsp salt

How to make Stewed chicken

1. Season 1 kg of chicken pieces with 4 tbsp of green seasoning (blended chive, thyme, parsley, garlic, celery and hot pepper) and 1 tsp of salt, and marinate at least 1 hour, overnight if you can.
2. Heat 30 ml of oil in a heavy pot over medium heat and add 2 tbsp of brown sugar.
3. Let the sugar melt, froth up and turn deep amber. This is the burning of the sugar and it is the whole dish. Pull the pot forward the moment it smells nutty, before it goes bitter.
4. Tip in the marinated chicken and turn every piece until it is coated in the dark caramel, about 5 minutes.
5. Add 1 chopped onion, 4 minced garlic cloves, a bunch of thyme, 1 tbsp of tomato paste and 1 whole scotch bonnet.
6. Pour in 250 ml of water, cover and simmer 35 to 40 minutes until the chicken is tender and the sauce is thick and glossy.
7. Lift out the pepper whole, taste for salt, and serve with rice or ground provisions.

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