In Caribbean cooking time and preparation are everything . Knowing when to add the seasoning and certain ingredients can make all the difference with the end result. Here is a simple, yet delicious Caribbean dinner my grandparents would be proud of.
Ingredients 1 Sweet potato
1 Red pepper
1 Scotch bonnet
1 Jamaican avocado
2 Garlic cloves
1 Sprig of rosemary
6 Chicken thighs
1 Ripe plantain
Handful of spinach
Half a tin of tomatoes
Half tsp black pepper
Pinch of salt
Prick the sweet potato with a fork all over and place in the oven for 45 minutes.
Chop the garlic and onion.
Place in a large saucepan with a glug of olive oil, and cook on a medium heat for 5 minutes.
Chop the scotch bonnet into fine slices.
Rub the chicken thighs with the rosemary, thyme, salt, and scotch bonnet and place in the saucepan with the onion and garlic.
Cook for 10 minutes.
Roughly chop the pepper.
Add the pepper to the saucepan and cook for a further 10 minutes.
Add the tomatoes, turn the heat to low, and cover for 20 minutes.
Halve and slice the plantain.
Place the slices of plantain in a saucepan on a medium heat, with plenty of oil for 10 minutes. It is important to keep checking the plantain every two minutes because it burns easily.
Remove the lid from the chicken and check if it is done. The meat should be tender and the sauce should have reduced to an almost gravy-like consistency.
Remove the sweet potato from the oven and slice in half.
Halve the avocado, and serve as much as you like per-plate.
Wash and tear the spinach, and begin to plate up.
Patience is essential with this dish. Do not try and 'hurry' the cooking process along, slow and steady produces a much more intense flavour, and more tender chicken.