HT MC West
Indian 85mins plus marinating
4 Hot Poultry Main Course
Dairy Free Caribbean West Indies
Stick Celery, chopped
tbsp chopped Spring Onion
tbsp freshly chopped Parsley
Garlic Cloves, crushed
teasp fresh Thyme Leaves
tbsp Lime Juice
tbsp Sweet Chili Sauce
and Black Pepper
tbsp Olive Oil
tbsp Dark Brown Sugar
tbsp Tomato Paste
Lime, cut into wedges
Place brown onion, tomato, celery, spring onion, parsley, garlic, thyme, juice, sauce, salt and pepper in large
bowl and mix well. Add chicken drumsticks, mix well to coat, cover and refrigerate overnight.
Heat the oil in large saucepan, add the sugar and cook over a medium heat until mixture begins to bubble.
3. Meanwhile, remove the
chicken from the bowl, reserving the marinade.
4. Add the drained chicken to
the bubbling sugar mixture, turning to coat well on all sides.
5. Add the stock, tomato
paste, carrots and reserved marinade, mix well and bring to the boil.
Reduce the heat, cover and simmer for 45 minutes.
6. Remove the lid and continue
to cook over a medium heat for about 20 minutes, stirring from time to
time, or until the liquid has reduced by half. Take care not to let it
Serve with the lime wedges.
Chicken Recipes | General Prep & Cooking Times |
More Caribbean Recipes
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