A thick, buttery palm nut reduction served with chicken and seasoned with scotch bonnets.
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Season the chicken thighs with salt, half of the garlic, and half of the ginger, then set aside to marinate for 20 minutes.
In a large heavy-bottomed pot, combine the palm nut cream and 4 cups of water, whisking until the concentrate is fully dissolved.
Bring the palm nut mixture to a boil over medium-high heat, then reduce to a simmer, allowing it to cook for 15 minutes until the oil begins to rise slightly.
Add the seasoned chicken, diced onions, remaining garlic, remaining ginger, and the whole scotch bonnet peppers to the pot.
Stir in the smoked fish, bouillon cubes, and dried shrimp powder, ensuring the chicken is fully submerged in the liquid.
Simmer uncovered for 45 to 60 minutes, stirring occasionally to prevent the bottom from scorching as the sauce thickens into a buttery consistency.
Once the sauce has reduced significantly and a layer of red oil has settled on top, taste and adjust salt if necessary.
Remove the scotch bonnets before serving if you prefer less heat, and serve the thick reduction over hot parboiled rice.
