Ingredients
-
Chicken Thigh Fillets (skinless & boneless)
-
scallion (green/spring onion)
-
garlic cloves
-
Cariblend® Mild Jerk Spice
-
Cariblend® Seasoned Salt
-
coconut sugar
-
5-pepper peppercorns (freshly ground)
-
onions
-
tomatoes
-
red bell pepper
-
cherry tomatoes
-
Cariblend® Mild Jerk Spice
-
tomato ketchup
-
Tomato paste
-
coconut sugar
-
thyme (fresh leaves)
-
coconut oil
Directions
Cariblend-Jamaican Fricassee Chicken
Meltingly-tender, wonderfully-flavourful chicken pieces in a rich but minimally-spiced sauce. (Photographed here with Cariblend-Jamaican Rice 'n' Peas)
Ingredients
For Marinating the Chicken
- 800 g chicken thigh fillets (skinless and boneless, cut into large chunks)
- 6 scallions (spring/green onions, white parts only, finely chopped)
- 2 cloves garlic (minced)
- 2 tsp Cariblend® Mild Jerk Spice mix
- 1 tsp Cariblend® Seasoned Salt
- 1 tsp coconut sugar (or light brown sugar)
- ½ tsp freshly ground 5-pepper mix
For the Sauce
- 1 medium-sized onion (coarsely chopped)
- 1 medium-sized tomato (coarsely chopped)
- ½ sweet red pepper (bell pepper, pith & seeds removed, coarsely chopped)
- 8 cherry tomatoes
- 1 tbsp Cariblend® Mild Jerk Spice Mix
- 1 tbsp tomato ketchup
- 1 tsp tomato paste
- 1 tsp coconut sugar (or light brown sugar)
- 1 tsp fresh thyme (leaves stripped and chopped - or ½ tsp dried thyme)
- 240 ml water
- Salt and pepper (to taste)
- 60 ml coconut oil (for frying)
Instructions
- In a large bowl, mix the scallions, garlic, salt, sugar, and pepper. Add the chicken and toss to thoroughly coat.
- Cover the bowl with cling film and leave in the fridge overnight (or for at least 4 hours).
- Once the chicken has been marinated, remove it from the fridge and bring up to room temperature (about 20-30 minutes).
- Heat the coconut oil in a large skillet or casserole (with a lid), add the chicken, and fry until golden brown all over.
- Remove the chicken with a slotted spoon and set aside.
- Remove about ½ the oil from the skillet, add the onion and the bell pepper, and fry until the pepper is soft and the onion is translucent.
- Add half the water, the jerk spice, the chopped tomato, tomato ketchup, tomato paste, sugar, and thyme, stir well, and bring to the boil. Simmer for 5-10 minutes. Taste, and add salt & pepper if necessary.
- Add the chicken, the cherry tomatoes, and the remaining water, stir well, cover the skillet and simmer for 30 minutes (or until the sauce is thick and creamy and the chicken is very tender).
Notes
Serve with rice ‘n’ peas and fried plantain.
This is one of my childhood favourites. Please don't skimp on the marinating time - it is the key to the wonderful flavour of the chicken - four hours is an absolute minimum, and 24 hours would not be too long (in the fridge, of course).
Nutrition
Sodium: 706mgCalcium: 60mgVitamin C: 40mgVitamin A: 1529IUSugar: 7gFiber: 3gPotassium: 734mgCholesterol: 196mgCalories: 628kcalSaturated Fat: 22gFat: 49gProtein: 35gCarbohydrates: 15gIron: 3mg
Tried this recipe?Let us know how it was!
