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)
1tsp of Himalayan pink salt
1/2 cup of water
1 red bell pepper, finely sliced
1/2 an onion, finely sliced
1 yellow bell pepper, finely sliced
2 tbsp. of passata (uncooked tomato puree) or chopped tomato
additional salt and black pepper (approx. 1/2 of each during stewing)
2tbsp of coconut oil
1 cup of water
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.
Pour the mixture onto the chicken and allow the chicken to be infused overnight.
Preheat the oven at 230 degrees celsius or gas mark 8
Line a roasting pan with aluminium foil and use a tong to carefully remove the chicken from the marinade. If using the fry pan/dutch oven method simply brown the chicken for 8-10 minutes on medium heat.
Roast the chicken in the oven for roughly 45 minutes, turning half way through to brown each side.
Put the marinade back in the refrigerator until needed.
In the meantime heat the coconut oil on medium heat and sautee the bell peppers with onion for 10 minutes, stirring until soft.
Add the tomato continuing to sautee everything for another minute.
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.
Half way through cooking time season with additional pink salt, black pepper and gently stir.