This recipe is for 2, but can easil be doubled up. I have allowed 2 thighs per person, but you know the appetites of your family! You can use fillets or thighs with the bone in, it doesn’t matter. It Is a really simple recipe and can all be cooked in one pot so reduces the washing up too!
- 4 skinless chicken thighs
- 2tbsp olive oil
- 2tbsp light muscovado sugar
- 4 large potatoes, peeled and cut into cubes (very approx 4cm)
- chicken stock
- 1 onion
- 1 garlic clove
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 2 tbsp paprika
- 1 red chilli, deseeded and chopped
- juice of 1/2 lemon
- 2tbsp soy sauce
- sprigs of thyme.
- Place chicken in a single layer in a large dish. Pierce each thigh several times with a fork.
- Add the marinade ingredients and mix well. (If I’m organised, I do this the night before to allow the chicken to absorb all the flavours. Otherwise I might only leave for an hour or so.)
- Heat the oil and brown sugar in a large pan, stirring until the sugar starts to dissolve. scrape the marinade off the thighs and add the chicken to the pan, browning on all sides – 5 minutes should do it.
- Next add the cubed potatoes and marinade. Cook gently for 10 minutes, stirring occasionally.
- Then pour in enough stock to cover the chicken and potatoes, bring to a gentle simmer, cover and leave for 25 minutes.
- Now remove the lid and continue to simmer until the potatoes are tender, about 5 or 10 minutes
- If the gravy is still a little too thin at this stage you can always thicken with a little cornflour.
- Your Jamaican chicken is now ready to serve make sure each plate has a good helping of the delicious gravy. I like to serve with some green vegetable, like beans or broccoli, and some fresh bread to mop up the gravy.
I found some packs of ‘mixed game’ in the butchery department of the supermarket so thought I’d try it out and see what I concoct? Here’s the result. You will need to use a casserole dish that can be used both on the hob and in the oven. Buying a pack of puff pastry and baking the pie topping separately makes this a really simple meal to cook, whist being full of flavour as well as looking as if you are a star pie maker! Again, this recipe is for 2, but can easily be adapted to however many you are cooking for.
- 300g mixed game
- knob of butter
- 1 onion
- 2 rashers bacon
- couple of tbsp port
- pack of puff pastry
- 1 tbsp redcurrant jelly
- 1 tbsp flour
Preheat oven to gas mark 3
- Begin by melting the butter, add the game and brown, remove from casserole.
- Repeat with bacon.
- Now add onions and fry gently, until beginning to soften
- Return meat to casserole, add flour, mix well and cook gently for 1 minute.
- Now gradually pour in stock, port and redcurrant jelly.
- Bring to simmering point and then place I/2 orange in the mix
- Cover casserole with foil, replace casserole lid and the put in oven to cook for 1 and 1/2 hours
- Whilst the casserole is cooking, prepare pastry topping. Roll out the pastry quite thinly and then cut out 2 large rounds (use a saucer or small plate). You can make a decoration for the top if you wish! Place the pastry on a baking sheet and brush with milk.
- 20 minutes before the meat is ready, turn the oven up to gas mark 6. Remove your casserole to the bottom of the oven and add more stock if needed. Then pop in your pastry on the top shelf and leave to cook until it has browned nicely on the top.
- Remember to remove the orange from the game mixture, spoon on to plates and top with your pastry lid. How clever is that?