All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.
- 8 pieces chicken thighs
- 200g plain flour
- 250ml buttermilk
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 400ml coconut milk
- 4 spring onions
- 1 scotch bonnet pepper
- 1 inch piece ginger
- 3 garlic cloves
- 1 red pepper
- 1 courgette
- 1 carrot
- 4 sprigs fresh thyme
- handful coriander leaves
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Marinate the chicken thighs in buttermilk, cayenne pepper, and a pinch of salt. Let sit in the fridge for at least 1 hour to tenderize and infuse with flavour.
Prepare the vegetables by slicing the spring onions, red pepper, courgette, and carrot into thin strips. Finely chop the scotch bonnet, ginger, and garlic.
To make the rundown sauce, heat a tablespoon of oil in a saucepan over medium heat. Add the chopped garlic, ginger, and scotch bonnet, cooking until fragrant. Pour in the coconut milk, add thyme sprigs, and let simmer until it thickens slightly.
While the sauce simmers, heat oil in a deep frying pan. Coat the marinated chicken in plain flour mixed with smoked paprika and fry until golden brown and cooked through, about 6-8 minutes per side.
In a separate pan, sauté the sliced vegetables with a dash of oil until tender yet still vibrant, about 5-7 minutes. Season with salt and pepper to taste.
Serve the fried chicken with the sautéed vegetables, drizzle with the rundown sauce, and garnish with fresh coriander leaves for a burst of freshness.
