Brown Stew Chicken with Tamarind Scotch Bonnet

INGREDIENTS

• 3 lb bone-in chicken thighs and drumsticks, skin removed

• 1 lime, juiced (for washing the chicken)

• 1 tbsp all-purpose seasoning (or 1 tsp each salt, garlic powder, onion powder)

• 1 tsp black pepper

• 1 tsp dried thyme (or 4 fresh sprigs)

• 1 tsp ground allspice (pimento)

• 2 tbsp vegetable oil

• 2 tbsp brown sugar

• 1 large onion, sliced

• 4 garlic cloves, minced

• 3 scallions, chopped

• 1 red bell pepper, sliced

• 1 large carrot, sliced

• 2 tbsp ketchup

• 1 tbsp browning sauce (optional, for colour)

• 6 tbsp Hot Tings Tamarind Scotch Bonnet (4 to stew, 2 to finish)

• 2 cups chicken stock

• 1 tbsp soy sauce

METHOD

1. Rinse chicken with lime juice and water; pat dry. Toss with all-purpose seasoning, black pepper, thyme and allspice. Marinate at least 30 minutes, or overnight.

2. Heat oil in a large Dutch oven over medium-high. Sprinkle in the brown sugar and let it melt and bubble to a deep amber (about 1–2 minutes — don't let it blacken).

3. Add chicken in a single layer and brown 3–4 minutes per side until deeply coloured. Work in batches; remove and set aside.

4. Lower heat to medium. Add onion, garlic, scallions, bell pepper and carrot; cook 4 minutes until softened, scraping up the browned bits.

5. Stir in ketchup, browning sauce, 4 tbsp Tamarind Scotch Bonnet, stock and soy sauce. Return chicken and any juices to the pot.

6. Cover and simmer on low 35–40 minutes, until the chicken is tender and the gravy has thickened. Uncover for the last 10 minutes if it needs to reduce.

7. Off the heat, stir in the remaining 2 tbsp Tamarind Scotch Bonnet. Serve over rice and peas with fried plantain.