Ingredients:
8 skinless chicken thighs
4 cloves garlic
2 red onions
1 the limes, juice of
1 -2 green chilies
1 bunch fresh thyme
1/2 teaspoon allspice ( jamaican pimento)
1 pint chicken stock
white wine
1 habanero peppers
peanut oil
Directions:
Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice.
Leave to marinade for at least an hour, preferably over night.
Scrape the marinade off the chicken and reserve.
Fry the chicken in the oil.
Return the marinade to the pan with the stock and or wine, to cover the chicken.
Put the WHOLE hanabero chilli in the middle and let it simmer.
It should perfume the dish without adding heat.
I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.