Trinidad Stew Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 chicken thighs (washed with vinegar and lime)
- 1 small onion (chopped)
- 3 small chives (scallion, chopped)
- 1 tomato (chopped)
- 5 tbsp of Caribbean green seasoning (see post)
- 3 garlic cloves (minced)
- 4 pimento pepper (chopped finely (or use 1/2 red bell pepper))
- 1 stalk of celery (chopped finely)
- 1/2 a scotch bonnet (optional)
- 2 tbsp of tomato paste
- 1 tsp of black pepper
- 1 tbsp of coconut aminos (in place of soy)
- 1 tsp of fresh ginger
- 6 sprigs of thyme
- 1 tsp of himalayan pink salt
- 1 1/2 cup of hot water
- 2 tbsp of coconut oil
- 2 tbsp of coconut sugar (heaped)
Method
- Place the chicken thighs in a large bowl.
- Add the onion, chives, tomato, green seasoning, tomato paste, garlic cloves, ginger, aminos, black pepper, scotch bonnet, pimento peppers, celery and thyme to the bowl with the chicken.
- Use your hands to work the ingredients into the chicken until fully combined.
- Allow to marinate overnight or for at least hour in the refrigerator.
- Melt the coconut oil in a skillet on medium heat then sprinkle the coconut sugar into the pan.
- Mix the coconut sugar into the coconut oil until the heat turns the granules into a golden syrup.
- Quickly add the chicken thighs to the skillet, rock the pan back and fourth so the caramelised sugar spreads evenly underneath. Keep the bowl of residue from the marinade!!
- Cover the pan and allow the first side to brown for 5 minutes.
- Once browned, turn over the chicken, cover the pan and allow the other side to brown.
- Once both sides have browned, remove the lid and proceed to cook for another 5 minutes, turning frequently.
- Mix the residue from the marinade with the hot water and pour into the base of the slow cooker.
- Use tongs to lower the chicken pieces in with the liquid and any leftovers from the skillet. Then add the pink salt
- Set your slow cooker to high and cook for 4 hours, add additional salt or pepper if required