Sunday, 29 July 2012

Quick, Tasty Trinidad Chicken

Every writer has to eat. I love cooking, but good Trinidad cooking often requires time to season with herbs and spices, and then marinade for hours. I have little time, so here is a quick tasty recipe to try.

Trinidad Style Chicken Thighs for 2 persons 
(you can use any part of the chicken if you wish so long as you use the right proportions of meat for the seasoning below)

4 chicken thighs (or 4 drumsticks, or 2 breast portions)
4 large cloves garlic or 6 small ones - chopped finely
half teaspoon sea salt
about quarter teaspoon ground black pepper
large bunch fresh thyme (a good handful) - chopped finely
1 large red onion - chopped finely
2 large ripe tomatoes (or 3 medium ones) - cut up finely
half tablespoon vegetable oil for cooking
half cup of water

1. Wash chicken and remove the skin and place in a large bowl.
2. Add garlic, salt, black pepper, thyme, and tomato.
3. Mix thoroughly with your hands, making sure all the seasoning gets into all parts of the chicken.
4. Cover and leave for 15-30 minutes.
5. Using a non stick frying pan (with a lid), heat pan on a medium heat, and add oil.
6. When oil is hot, add onions and fry till light brown.
7. Add chicken pieces carefully making sure each piece is in contact with the hot pan.
8. When one side is light brown, turn chicken pieces.
9. When both sides are brown, add in the rest of the seasoning left in the bowl.
10. Stir, turn chicken again, and cover the pan.
11. Turn down heat to minimum.
12. Leave for about 30 - 40 minutes, stirring occasionally to make sure it doesn't burn.
13. Add water and stir again to make a little sauce.
14. Make sure chicken is thoroughly cooked and just separating from the bone.

Serve with boiled rice, and any lightly cooked green vegetables, or salad.

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