The kind of Caribbean plate you make on repeat. lime and garlic, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the brown sugar and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
Weeknight-friendly Prawn Tart with the lime and garlic we come back to again and again. Big...
Caribbean
Members
Our tested Slow-Cooked Chickpea Flatbread: tropical, generous, and balanced with lime and...
Caribbean
Members
This Caribbean Grain Bowl leans on brown sugar and rum to do the heavy lifting. We grill the...
Caribbean This Caribbean Pancakes leans on lime and garlic to do the heavy lifting. We grill the Sweet...