Brown Chicken Stew

Following on from my lunchtime Jerk Chicken, I rather fancied some more. So, about five o'clock, I put more chicken pieces together with some jerk seasoning and set it aside to marinate ...

Well, when it came to seven o'clock it looked a bit meagre so I set about something else ...

Brown Chicken Stew

I'm sure this is actually called Fricassee, or something French, but given the spicing it's Brown Chicken.


Jerked Chicken
Palm Oil
Large Onion
Sea Salt
Black Pepper
Tomato Purée
Green Pepper
Dried Thyme
Palm Sugar*


In a large skillet, melt some red palm oil and soften a shredded onion. Once starting to caramelise, add in the garlic and ginger, the allspice and the chicken.

Fry off until the chicken has taken on a little colour, add a good squirt of tomato purée and top up with water.

Bring to the boil and add in a chopped green pepper, sliced tomato, a sprinkle of palm sugar and a good sprinkle of dried thyme.

Set to reduce over a medium flame and when it's reduced, it's ready.

Yeah, you could serve with coconut rice, or something, but it's best just to have a huge bowl of the stuff as is ...

*You spotted it. Sugar.

Well, palm sugar is the sweet sap of the palm tree, crystallised. It is largely sucrose based, so low in fructose and scores relatively lowly on the GI index. Used in strict moderation, it's one of those "primal" sweeteners, like honey ... and in this dish brought a real roundness, which allowed the full flavour of the chillies to be tasted without overly burning.

Check out Mark Sissons' article on sugar.

Jerk Chicken

I'm all for simplicity ...

I'm all for authenticity ...

I'm of the belief that all these "authentic" recipes are actually simple rustic, low-brow food cooked simply, over simple flame by regular people for regular people.

Recipe lists as long as you arm, methods which read like a Haynes manual, nah ... not for me.

I stumbled over a simple preparation which happens to be quite simply, Jerk Chicken ...

I have a glut of chicken wings, so chopped into mini-drumstick, wing and tip, I simply marinated it in my jerk seasoning for a couple of hours.

Jerk Seasoning

Scotch Bonnet Peppers
Scallions/Spring Onions
Fresh Thyme
Sea Salt
Black Pepper

Amounts, I'm unsure, but blend a bunch of spring onions with a couple of Scotch Bonnet peppers, a handful of fresh thyme, then add in the salt, pepper and Allspice.


Yes, done.

... as in that's all, folks.

Jerk Chicken

So, we have chicken and we have the seasoning, so slop a load of the seasoning into a bowl with the chicken pieces and massage together.

Leave it a couple of hours, then pop into an oven spread out on a tray at, say, 180C and let it go for 30-40 minutes.

Here's fun ...

Leave the tips in for another hour!

The tips will dry out and you can eat them whole, bones and all ... it'll just crunch away. Easy. The rest, of course, you eat after 30-40 minutes.

Yum! I wolfed it down without any thought for you guys, so sorry ... no picture.


Cabbage & Chorizo

Nothing simpler than a plate of pork and cabbage, here, Chorizo; smoked paprika, pork and fat, in a sausage ...

Cabbage & Chorizo

Steam some white cabbage and leek, shredded.

In a skillet, warm through some chorizo. Keep the heat medium so as not to fry it too harshly.

Once the cabbage has steamed a little, toss it in the skillet with the chorizo, adding poppy seeds for a little interest.

Serve out, eat and enjoy.