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Caribbean chicken and chicken liver stew

From The Peoples Cook Book (book slide)
A French Creole-Style recipe from Luna Frank-Riley

Caribbean chicken and chicken liver stew

Method

1. Put the chicken pieces in a shallow non-metallic dish. Squeeze over the lemon juice, sprinkle with salt and leave for 2 minutes. Rinse away the lemon juice and salt, drain the chicken pieces and set aside.

2. Put the onion, garlic, thyme, pepper and ketchup in a food processor and process to a paste. Spoon half the paste over the chicken pieces, rubbing it in well, then cover the chicken and leave to marinate in the fridge for 30 minutes. Add the remaining paste to the chicken livers, making sure the livers are well coated. Cover and leave them to marinate in the fridge for 20 minutes.

3. Put half the oil and half the sugar in a large heavy-based pan (ideally cast-iron) set over a medium heat. Stir until the sugar has dissolved and is beginning to caramelise. Continue heating, watching carefully, until the mixture turns a beautiful chestnut colour. Add the chicken pieces and stir until they are coated with the caramelised sugar.

4. Reduce the heat to low and add enough boiling water to just cover the chicken, then crumble in the stock cubes. Add the Scotch bonnet, being careful not to cut or puncture it - just allow it to float in the pan. Cover the pan and bring the mixture slowly to the boil, then simmer for 35-40 minutes until the chicken is cooked through and tender.

5. Meanwhile, in a separate heavy-based pan, repeat the caramelisation process for the chicken livers, using the remaining oil and sugar. Once the chicken livers have been added to the caramelised sugar, add a few tablespoons of boiling water, bring the mixture back to the boil, reduce the heat and simmer for 2-3 minutes, or until the livers are just tender (do not overcook them).

6. Add the chicken livers to the chicken mixture, then stir in the creamed coconut and soya milk; take care not to damage the whole pepper. Bring the liquid back to the boil, then reduce the heat and simmer for 10 minutes. Remove the pepper using a slotted spoon and serve the stew.

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Serves: 6

Prep: 25 min, plus 30 mins marinating
Cook: 1 hr 10 min

Ingredients
500g chicken, legs and thighs (about 6 pieces), skinned
1 lemon, juice only
1 tbsp Salt
1 onion, chopped
2 garlic cloves, chopped
4 sprigs Thyme, leaves only
1 tsp black pepper
2 tbsp tomato ketchup
500g chicken livers, cleaned
4 tbsp sunflower oil
4 tbsp demerara sugar
2 chicken stock cubes
1 whole Scotch Bonnet chilli, with stalk
1 tbsp grated creamed Coconut, (from a solid block)
3 tbsp Soya milk