Yield: 6 – ( 5 oz ) Portions
Ingredients
- 2 ¼ Lbs of Deboned Chicken Thighs
- 2 Tsp of Salt
- 2 Tsp of Black Pepper
- 1 Medium Minced Onion
- 5 Cloves of Minced Garlic
- 2 Pimento Minced Peppers
- ¼ Chopped Chives
- 3 Tbsp of Chopped Celery
- 3 ½ Tbsp of Minced Chadon Beni
- 4 Tbsp of Grounded Geera ( Cumin )
- 4 Tbsp of Garlic Infused Coconut Oil
- 1 Tbsp of Whole Geera Seeds ( Cumin )
- 1 Tsp of Whole Coriander Seeds
- ½ Habanero Pepper Chopped
- ½ Cup Water
- Salt & Pepper to Taste
- 2 Tbsp Parsley Chopped
- Cut your deboned Chicken thighs into 2 inch pieces and season with salt, black pepper, onions, garlic, pimento peppers, chives, Chadon Beni and 3 Tbsp of Ground Geera.
- Mix well to incorporate ensuring all the herbs and spice is rubbed evenly onto the chicken pieces.
- Let marinate for a minimum of 20 minutes.
- Place a medium iron pot over medium to high heat and add the Constance Estate Garlic Infused Coconut Oil
- When oil is hot, add the whole cumin and coriander seeds and toast for 35 seconds until seeds turn a medium dark colour.
- Immediately add you seasoned chicken to the pot and stir to evenly coat chicken with the toasted spices and then add the chopped harbanero pepper.
- Cover and continue cooking on medium to heat for 10 minutes stirring one or twice during this duration.
- When 3/4 of the naturally sprung water is dried up from the pot, add the ½ cup of water and the rest of grounded geera.
- Stir to combine and reduce heat to medium, cover and let cook additionally for 8 minutes or until water has completely dried up.
- At this point season with salt and pepper to taste and add your chopped parsley.
- Remove from heat and serve as a snack or even as an accompaniment to a meal with starches and salad.
