Foodie Recipe Request

Todays recipe request comes from Enjoli Tuitt on the North East Coast!

Hey Enjoli!

Hope you’re doing fab!

Heres the recipe you requested. Take pics and let me know how it comes out!!

What you’ll need:

2-3 lb. Boneless Skinless Chicken thighs ( You can certainly use bone in thighs, but it must be skinless)

1- medium onion

3- lives of garlic

1- bunch of thyme

1- bunch of scallions chopped

1- teaspoon chopped ginger

1- scotch bonnett pepper

1 teaspoon butter

1/4 cup curry powder ( I prefer to use the 'Blue Mountain Country' brand)

1/4 cup canola or vegetable oil

salt and pepper

First you want to chop the onion, garlic, ginger and scallions and set that aside. After cleaning the chicken pat it dry with a paper towel. Then you can season the chicken with all of the ingredients except the scotch bonnet pepper and the butter. The scotch bonnet is just for flavor and aroma, not the heat. Once your chicken is seasoned let it marinate on the counter for about 15 minutes. Preheat the oil in a deep pan on medium heat. Now you can brown the chicken on each side just to get a little color. If you need to remove some pieces to add in others, do so. Once all of the meat is browned you can add all of the pieces back into the pan with the butter and cover it half way with room temperature water. Place the scotch bonnet pepper on top and be sure not to pierce it. Unless you want it super spicy. Cover the pan and let it stew over low to medium heat, light stirring occasionally, for at least a half hour or until the meat can pull apart with ease.

I like to serve it over basmati rice or alongside toasted naan bread. I hope you enjoy this recipe. This was probably one of the first things my mother taught he how to make as a pre teen and Ive been making it ever since. I’m going to be posting this on the website as a Foodie Recipe Request. So if you have any other requests let me know!!

Peace and Blessings,

LD

You can apply this recipe to vegetables and other cuts of meats or fish, just modify the cooking time.

If any other readers would like to request a recipe, head over to the conatact page and let me know!