Ingredients

The following ingredients have 4 Servings
  • 3 lbs chicken thighs (washed and cleaned as instructed in the post)
  • 2 tsp himalayan pink salt
  • 1-2 tsp black pepper
  • 3 medium-sized scallions (sliced)
  • 1 tbsp coconut palm sugar (or use raw organic cane sugar)
  • 4 cloves garlic (minced)
  • 3 tbsp browning sauce (only use this amount if using my homemade version, use 1-2 tsp if using store brought)
  • 2 tbsp coconut oil
  • 1 medium sized onion (sliced)
  • 1 small red bell pepper
  • 1 small green bell pepper
  • a thumb sized piece ginger
  • 1 tbsp pimento berries (or 1/4 tsp ground allspice)
  • 1/2 tbsp dried thyme (or 4 sprigs fresh thyme)
  • 1 tbsp tomato puree
  • 1 tsp hot pepper sauce
  • 2 cups hot water

Instruction

  • Place the chicken thighs with all of the ingredients for the marinade into a large bowl and rub the entire marinade into the chicken, then store in the refrigerator overnight.
  • Preheat the oven on 230 degrees celsius (450 degrees F) or gas mark 8.
  • Scrap off the excess marinade and store in the refrigerator. Proceed to put the chicken in the oven in a roasting pan and roast for 20-25 minutes until brown, making sure to turn over half way through.
  • Once browned, remove from the oven and set aside.
  • Heat a large frying pan with the coconut oil on medium heat and add the onions, sauteing for 1-2 minutes until translucent.
  • Then add the bell peppers, ginger, pimento (allspice), dried thyme, tomato puree and hot pepper sauce.
  • Flip the pan - stir and fold the entire contents.
  • Now add the chicken with a tablespoon or two of the drippings and scrap the rest of the marinade which was stored in the refrigerator into the pan.
  • Finally pour in the two cups of water and stir (if using my homemade version, you can add a splash of browning if you want to).
  • Reduce the heat to low, cover pan with the lid and allow to slowly simmer for 30-40 minutes.
  • The water levels will reduce by half and thicken slightly into a rich brown sauce as it simmers. Check the pan to see if any oil is suspeneded on the surface. If so, skim this off with a spoon.
  • Once the gravy has formed, remove from heat and serve accordingly.