This is one of my husband’s favorite dishes! For this recipe, I use my homemade Jamaican curry powder. Traditionally, scotch bonnet pepper is used here, but I just used what I had. Also, you can add green onions with the cilantro, which is used a lot in Jamaican cooking.

Ingredients:

1 1/2 lb bone-in, skinless chicken thighs, (or legs), cut into small pieces through the bone

1 tsp sea salt

1/2 tsp pepper

2 tbsp homemade Jamaican curry powder

1 tbsp coconut oil

1/2 tsp allspice berries

1/2 tsp dried thyme

2 green finger chilies, chopped

1 small onion, chopped

1/2 bell pepper, finely chopped

2 tsp coconut sugar

1 tbsp tomato paste

2 large garlic cloves, minced

1 tsp fresh ginger, minced

1 1/2 cups water, divided

3 small potatoes, chopped

1/2 tsp sea salt

1 tsp more of homemade Jamaican curry powder

2 tbsp chopped fresh cilantro, or parsley

Instructions:

1. In a medium bowl, add the chicken pieces.
2. Add salt, pepper and curry powder. Mix until well coated
3. In a medium pan, heat coconut oil.
4. Add the allspice berries and thyme. Cook for 30 seconds or so.
5. Add the chilies and stir. Add the chicken pieces in one layer. Let cook until chicken gets some colour. Then stir.
6. Add the onion, stir until mixed in. Cook for about 2 minutes.
7. Add the bell pepper and stir to coat.
8. Then add sugar and tomato paste, stirring well to combine.
9. Add the garlic and ginger, stirring for about 1 minute.
10. Add 1/2 cup of water, stirring everything together.
11. Then cover, simmer for around 10 minutes.
12. Now add the potatoes, sea salt and the 1 tsp curry powder. Stir very well.
13. Add 1 cup of water, cover and cook for around 15 minutes.
14. Turn heat off, add the cilantro, stir and serve over white rice. Enjoy!