6-8piecesof chicken thighsprewashed (use sour orange or lime and vinegar method)
For the marinate
3scallionschopped,
3garlic cloveschopped
1green bell pepperchopped
2-3parsley sprigsstem removed
3sprigs of thymestemmed (or ½ teaspoon if using dried)
juice of 1 lime
1scotch bonnet peppercut in ½ (refer to post to check level of heat preferred)
1teaspoonof Himalayan pink salt
½cupof water
To stew the chicken
2tablespoonof coconut oil
½an onionfinely sliced
1red bell pepperfinely sliced
1yellow bell pepperfinely sliced
2tbsp.of passatauncooked tomato puree or chopped tomato
additional salt and black pepper to taste
1cupof water
Instructions
For the marinade
Puree the scallion, garlic, green pepper, parsley, thyme, pink salt, lime, scotch bonnet with ½ a cup of water in either a blender or food processor.
Pour the mixture onto the chicken in a large bowl and allow the chicken to be infused overnight.
To stew the chicken
Preheat the oven at 230c/450for gas mark 8
Line a roasting pan with parchment paper and set aside.
Use some tongs to carefully remove the chicken from the marinade.
Roast the chicken in the oven for roughly 30-45 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 sauté the red and orange bell peppers with the onion, stirring until soft (this will take a few minutes).
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 to taste and gently stir.
Notes
Alternatively, you can lightly fry the chicken in some oil (about 3-4 tbsp) in a skillet/dutch pot and brown the chicken for 8-10 minutes on medium heat. If you don't want to roast the chicken in the oven.
Roasting the chicken in the oven is healthier than frying the chicken although this method will be longer.
Remember to do a taste test (near towards finishing) and adjust season accordingly.