Serves four as a main course. One tricky part and the rest is very easy. Marinaded, seared then simmered. First make your marinade.
- 2 spring onions
- thyme – leaves from 3 sprigs
- 2tbs chopped coriander leaves
- 1tbs chopped parsley
- 1tsp chopped ginger root
- 2 garlic clives
- dash of vegetable oil
- half a lime, juiced
- dash of Angostrua bitters
- dash of hot chilli sauce
Blend all that with a stick blender to make a green sauce.
- 8 chicken thighs, skin on
Marinade the thighs in the sauce for at least four hours or overnight.
- 5 tbs caster sugur
Remove the chicken from the marinade. Scrape off the marinade and keep it. Here’s the tricky part. Spread the sugar over the base of a cast iron casserole and heat until it turns brown and smokes. If you let this go slightly too far it will burn and you’ll have to start again. At the right moment, put your chicken thighs on the pan skin side down so it sears in the hot caramel. After five minutes turn them over to sear the other side for a few minutes more. They should look nicely brown. Add the marinade you kept, and a dash of water. Cover and simmer for 30-40 minutes, adding more water if it is drying out and catching. When the chicken is cooked and you have a nice syrupy sauce, serve with rice ‘n’ peas.