BROWN STEW CHICKEN
Serves: 1.5 kg (3 lb, 3 oz) chicken, cut to desired size, or pieces of choice (I buy a whole chicken and skinless thighs)
5 tbsp (75 ml) cooking oil of choice
3 tbsp (45 ml) brown sugar of choice
Scant 1 cup (200 ml) hot water
For the marinade:
3 tbsp (45 ml) green seasoning (recipe follows)
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
1 onion, finely chopped
1 green onion, finely chopped 1/2 Scotch bonnet pepper, deseeded and chopped 3 tbsp (45 ml) tomato ketchup 1 tsp (5 ml) dark soy sauce or Worcestershire sauce
2 sprigs of thyme (optional)
For the vegetables (optional):
1/2 red bell pepper, deseeded and chopped
1/2 tomato, diced
1/2 carrot, peeled and sliced into rounds
1. In a large bowl, add the chicken and marinade ingredients and stir to combine. Marinate for a few hours or overnight, although you can also use straight away.
2. In a large frying pan, Dutch pot or heavy-based saucepan, heat the oil over a medium-high heat. When hot, add the sugar to the centre and cook for 2-3 minutes until it starts to bubble and the edges start to turn dark brown. Turn the heat down a notch to medium and add the contents of the chicken seasoning bowl and begin to stir and mix to coat and combine with the sugar. Continue to cook, stirring intermittently, for 10 minutes, at which point you should see some of the fat from the chicken. Add the hot water and optional vegetables, cover and cook for 10 minutes, then remove the lid, turn the heat down to medium-low and cook for a final 10 minutes, or until the gravy reaches your desired consistency. Remove the thyme sprigs, if used.
3. Serve with white rice, bhaji rice, nasi or rice and peas (the recipes are in the book).
Note: When stirring the chicken, avoid touching or scraping the sugar with your utensil at the start or it may stick and be hard to shake off.