Carribean Chicken is a first for me, I had these chicken drumsticks that I didn’t quite want to make curries or cacciatore out of but I love sauce. Richly flavoured sauce. And I had a big tub of cous cous to use so I thought heyyyyy, let’s try Carribean Chicken with Cous Cous! That’s how dinner plans are made. I knew the flavours I wanted but didn’t quite know fully what ingredients it would involve. When I think Carribean food I think herbs and spices, hot peppers and sweet. Oh, and coconut. This is probably not even something they have in the Carribean but it was a flavoursome dish nonetheless and a good break from my usual repertoire. This recipe was adapted from Eat Good 4 Life.
- 8-10 chicken drumsticks
- 1 tsp turmeric
- 1 tsp nutmeg
- 2 onions
- 4 garlic cloves sliced thinly
- 4 birds eye chillies roughly chopped
- 1/2 cup Worcestershire sauce
- 1/3 cup balsamic vinegar
- 1 x 400g tin diced tomatoes
- 1/2 cup coconut milk
- 2 sprigs thyme
- 1/2 cup chopped fresh parsley
- 1 tbsp sugar
- 1 red capsicum cut to small pieces
- 4 tbsp oil
- 2 cups water
- Place the chicken drumsticks in a big bowl. Separately, add the turmeric, nutmeg and 1 teaspoon of salt to 1 tbsp of oil and mix. Pour this oil over the chicken drumsticks and mix in to coat as evenly as possible. Set this aside and leave to marinade for about 30 minutes.
- In the meantime, prep the other ingredients. You can chop onion however you like, whether you want large chunks, thin slices or diced and hidden it’s completely up to you. With the bird eye chillies, if you don’t want it too spicy remove the seeds first.
- You can either cook this in a large pan with lid like mine or in a pot.
- Heat 3 tablespoons of oil in the pan. Once the pan is hot enough brown the marinated chicken drumsticks in the pan. Once chicken is browned, add chopped onions, garlic and chopped chillies then sauté for 1-2 minutes or until fragrant.
- Next, add the diced tomatoes, Worcestershire sauce, balsamic vinegar, sugar, thyme and 2 cups of water. Stir it in, cover the lid and bring it to boil. Reduce heat and let it simmer for 30 minutes.
- After 30 minutes, pour in the coconut milk and mix until even. Add the capsicum and half the chopped parsley as well. Put the lid back on the pan and let it continue to simmer for another 15 minutes.
- The dish is now ready to serve. I love the way it looks so I often serve the whole pan at the table when I make something like this. Just before serving garnish with the remaining parsley. It would be delicious served over brown rice as well and it certainly went well with our cous cous.