This happens to be one of my most favorite chicken dishes. And it’s rather odd that I haven’t tried this recipe before today. Anyway, for some odd reason I started feeling like I needed to make this a couple of days back. And then, honest to my usual process, I rummaged the internet for recipes and then decided upon the following of my own that could accommodate all my favorite ingredients.
As much as I would like to use Scotch Bonnet peppers, they are not easy to come by here. So I settled for regular chilies. Note that the ingredients given below are all rough measurements. I hardly every actually measure out anything.
- 4 chicken chicken leg pieces
- 5 fat cloves of garlic
- 2 inch piece of ginger
- One medium sized onion roughly chopped
- 1 tbsp brown sugar
- 1 1/2 tbsp fresh thyme
- juice of 1/2 a lime
- 3 tbsp soy sauce
- 30 ml dark rum
- 25 ml cider or white wine vinegar
- 1 heaped tsp pepper
- 2 birds eye chilies
- Since I don’t have allspice powder, I used this combination (1/2 tsp clove powder + 1/2 tsp nutmeg + 1/2 tsp cinnamon powder)
- 1/2 tsp cumin powder (because I like the thick gravy like texture that cumin brings)
- 1 tsp neutral flavored oil
Step 1: I blended all the dry and wet ingredients to form a thick marinade.
Step 2: I made diagonal cuts into the chicken and poured the marinade all over it and then rubbed it into the chicken to make sure every bit was covered with this ointment. I left the chicken to marinate and soak in all the flavor for about 7-8 hours
Step 3: I pre-heated by oven at 220 degrees C and arranged the chicken on a baking tray and straight into the oven. I cooked this for about 25-30 minutes. I kept basting the chicken with the left over marinade. And voila!
Tip: I added some Hungarian sweet paprika just to give it that fiery red color. I don’t think it makes any difference to the taste, so totally optional.