Directions for the Marinade
Using a traditional mortar and pestle, grind up the haberno peppers, garlic, ginger, and allspice berries into a rough paste. Mix together with the dark soy sauce, diced onions, curry powder, and Jerk seasoning. Slather onto the chicken pieces. Cover and let marinate for at least an hour if not overnight in the fridge.
Directions for Stew
Remove the chicken from the fridge. Preheat a Dutch oven with a couple of tablespoons of oil over medium heat. Brown each piece of chicken for a few minutes on each side. Remember to reserve the marinade as that will go back into the stew later. Remove the chicken from the Dutch oven and set aside.
Add another splash of cooking oil and toast the dried thyme, cumin seeds and turmeric for a minute. Next, deglaze the pan with the sherry before adding the seared chicken, potatoes, carrots, reserved marinade, coconut milk, chicken stock, and browning to the Dutch oven. Bring to a roiling boil and then drop the heat to low. Cover and simmer for 45 minutes to 1 hour. The chicken should be falling off the bone.
Within the last 15 minutes of cooking, add your peas. Adding earlier will cause them to lose their beautiful green color.
Serve with heaps of turmeric rice and plantains as I did in the photo above! Enjoy! Special thank you to Raiz Phillips for writing such a cool book.
