Ingredients:

  • 2 lb (900 g) bone-in chicken thighs (about 6 to 8 pieces), skin on
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tsp (6 g) fine salt
  • 1 tsp (2 g) ground black pepper
  • 1 tsp (2 g) curry powder
  • 1 tsp (2 g) ground allspice
  • 1 tsp (1 g) dried thyme
  • 1 whole Scotch bonnet pepper (optional)
  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (25 g) brown sugar
  • 1 cup (150 g) diced yellow onion (about 1 medium)
  • 3 scallions, chopped (about 30 g)
  • 3 cloves garlic, minced (about 9 g)
  • 1 tbsp (16 g) tomato paste
  • 1 medium carrot, diced (about 65 g)
  • 1 medium potato, cut into 1-inch cubes (about 150 g)
  • 1 cup (240 ml) low-sodium chicken broth
  • 1/2 cup (120 ml) water

Instructions:

  1. Pat the thighs dry with paper towels.
  2. Rub the thighs with the lime juice, then coat them with the salt, black pepper, curry powder, allspice, and thyme.
  3. Set the seasoned chicken aside for 15 minutes while you chop the vegetables.
  4. Heat the vegetable oil in the pot over medium-high heat.
  5. Add the brown sugar and stir constantly for 1 to 2 minutes, until it melts into a deep amber syrup with a toasty, slightly bitter smell. Remove the pot from the heat if it starts to smoke.
  6. Add the chicken in batches, skin side down, and cook in batches if they don't fit in one layer. Sear 3 to 4 minutes per side, until each piece has a mahogany crust. Transfer the chicken to a plate.
  7. Lower the heat to medium. Add the onion, scallions, and garlic, and cook 2 to 3 minutes, until the onion softens and turns translucent.
  8. Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pot to lift any browned bits.
  9. Add the carrot, potato, chicken broth, water, and the whole Scotch bonnet. Return the chicken and any juices to the pot.
  10. Bring to a gentle simmer, not a rolling boil. Cover and cook for 25 minutes, stirring every 8 to 10 minutes.
  11. Remove the lid and simmer for 5 to 10 minutes, until the gravy coats the back of a spoon and the potato breaks apart easily with a fork.
  12. Check that the thickest thigh reaches 175°F (80°C). The meat should pull cleanly from the bone. Poultry must reach at least 165°F (74°C).
  13. Remove the Scotch bonnet whole. Taste and adjust the salt. Let the stew rest for 5 minutes before serving.