Haitian stewed chicken (Poulet Creole)

4 standard portions

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Ingredients

• 6-8 pieces of chicken thighs (prewashed (use sour orange or lime and vinegar method))
• 3 scallions (chopped,)
• 3 garlic cloves (chopped)
• 1 green bell pepper (chopped)
• 2-3 parsley sprigs (stem removed)
• 3 sprigs of thyme (stemmed (or 1/2 tsp if using dried))
• juice of 1 lime
• 1 scotch bonnet pepper (cut in 1/2 (refer to post to check level of heat preferred))
• 1 tsp of Himalayan pink salt
• 1/2 cup of water
• 2 tbsp of coconut oil
• 1/2 an onion (finely sliced)
• 1 red bell pepper (finely sliced)
• 1 yellow bell pepper (finely sliced)
• 2 tbsp. of passata (uncooked tomato puree or chopped tomato)
• additional salt and black pepper to taste
• 1 cup of water

Method

1. Puree the scallion, garlic, green pepper, parsley, thyme, pink salt, lime, scotch bonnet with 1/2 a cup of water in either a blender or food processor.
2. Pour the mixture onto the chicken in a large bowl and allow the chicken to be infused overnight.
3. Preheat the oven at 230c/450for gas mark 8
4. Line a roasting pan with parchment paper and set aside.
5. Use some tongs to carefully remove the chicken from the marinade.
6. Roast the chicken in the oven for roughly 30-45 minutes, turning half way through to brown each side.
7. Put the marinade back in the refrigerator until needed.
8. In the meantime heat the coconut oil on medium heat and sauté the red and orange bell peppers with the onion, stirring until soft (this will take a few minutes).
9. Add the tomato continuing to sautee everything for another minute.
10. Add the green marinade, 1 cup of water and browned chicken. Bring to the boil and reduce heat allowing the meat to braise for 20-25 minutes until tender.
11. Half way through cooking time season with additional pink salt, black pepper to taste and gently stir.