Slow-Cooked Heritage Curry Chicken

Ingredients

• 3 lbs Chicken thighs and drumsticks, bone-in
• 4 tablespoons Jamaican curry powder
• 10 whole berries Pimento berries (allspice)
• 6 stems Fresh thyme sprigs
• 1 large Yellow onion, chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 whole Scotch Bonnet pepper, pierced
• 2 medium Yukon Gold potatoes, cubed
• 2 cups Chicken stock
• 2 tablespoons Coconut oil
• 1 to taste Salt and black pepper

Instructions

1. 1

   Season the chicken pieces thoroughly with salt, pepper, and 2 tablespoons of the curry powder; let marinate for at least 30 minutes.

2. 2

   Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

3. 3

   Add the remaining 2 tablespoons of curry powder to the hot oil and 'burn' the curry for 1 minute until fragrant and dark.

4. 4

   Brown the chicken pieces in batches until the skin is golden, then remove and set aside.

5. 5

   In the same pot, sauté the onions, garlic, and ginger until softened, scraping up the flavorful bits from the bottom.

6. 6

   Return the chicken to the pot along with the chicken stock, pimento berries, thyme sprigs, and the whole Scotch Bonnet pepper.

7. 7

   Lower the heat to a simmer, cover tightly, and cook for 45 minutes before adding the cubed potatoes.

8. 8

   Continue simmering for another 30-40 minutes until the chicken is falling off the bone and the sauce has thickened into a rich gravy.