- 1 onion, chopped
- 1/2 cup chopped green onions
- 1/2 Tsps dried thyme
- 1 Tsps salt
- 2 Tsps sugar
- 1 Tsps ground allspice
- 1/2 Tsps cinnamon
- 1/2 Tsps nutmeg
- 1 Tsps black pepper
- 1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
- 2 Tbsps soy sauce
- 1 Tbsp cider vinegar
- 1 Tbsp vegetable oil
Finely chop scallions, 8 cloves of garlic and 2 de-seeded peppers, then add to a food processor. Stir in brown sugar, spices, thyme, soy sauce, oil, juice of one lime and a splash of Jamaican rum (optional). Blend everything together to a paste.
Massage chicken with marinade, cover bowl with plastic wrap and leave in the fridge for at least 3 hours or overnight. When
ready to cook, heat the heavy bottom skillet and cook chicken for 20-25 minutes, simmer until the liquid has been half way absorbed into the chicken.
Remove from the heat and let it stand for 5 minutes.
Serve hot and enjoy accompanied with festival dumplings.