This Caribbean classic is bursting with flavour and uses a brilliant mix of fresh ingredients!
|1kg||chicken thighs, bone in|
|For the marinade:|
|100g||spring onions, sliced|
|1 thumb sized piece||ginger, peeled and grated|
|5||garlic cloves, crushed|
|handful||fresh thyme leaves|
|1||brown onion, diced|
|2 tbsps||vegetable oil|
|6 tbsps||muscovado sugar|
|1 tsp||ground allspice|
|1 tsp||ground nutmeg|
|for the gravy:|
|2 tbsps||muscovado sugar|
|2 tbsps||plain white flour|
|2 tbsps||tomato ketchup|
1. Add all the marinade ingredients to a blender and blitz until the the mixture has an even consistency. Remove 3 tbsps worth and place in a small container in the fridge.
2. Place the chicken things in a large mixing bowl then coat them with the remaining marinade. Cover the bowl with cling film and leave in the fridge for 1 hour.
3. Pre-heat the oven to 200oC. Arranged the chicken in an oven tray, cover with tin foil then cook for 25 minutes.
4. Prepare the gravy while the chicken cooks. Add the chicken stock to a large pan over a medium heat then mix in the spare marinade that was let in the fridge, muscovado sugar and tomato ketchup.
5. Sieve the flour into a small container, gradually adding water until the flour has dissolved. Add this to the gravy and stir, ensuring no clumps appear. Keep the gravy warm on a low heat. 6. Remove the tin foil from the chicken after it has had 30 minutes in the oven. Cook for a further 15 minutes or until the juices run clear, then serve with the gravy.
Scotch bonnet chillies give this dish its signature flavour but use a milder variety if you’re averse to heat. Vegan switch – apply the marinade to a cauliflower and roast instead. Use vegan-friendly vegetable stock in the gravy!