This was such an awesome Caribbean inspired recipe from the great Andi Oliver, I just had to share it!
The fun and adventure of sailing back and forth through the Caribbean for several years, was the different cuisines that each island offered. Influenced by cultural history and heritage, each island is distinct. Flavors can come from African heritage, Indian heritage, but also can be influenced by the Spanish, French, and Dutch, who occupied the islands at times over history, and in some cases still do.
WINE NOTE: My favorite Californian Chardonnay is the first match for this, but Pinot Noir can also pair well if you prefer a red.
The correct recipe is in this link;
http://fareshare.org.uk/recipes/brown-stew-chicken-by-andi-oliver-crockpot/
All credit to Andi Oliver and Crockpot
This is how I made this, with a small ingredient adjustment and just placing the ingredients into the crockpot- this makes it easier for me to produce a meal whilst struggling with Long Covid.
12 Pieces of Chicken (Andi used 6 drumsticks and 6 Skin-on thighs)
1 Whole Lemon
Squeeze the lemon over the chicken and place in the crockpot
16 Cloves garlic, peeled
30g Ginger, peeled
3 Bird’s eye chili
2 Sprigs fresh thyme
2 Medium Onions, roughly chopped
2 tsp Ground Turmeric
2 tsp Paprika, heaped
2 tsp Ground Coriander
2 tsp Ground Cumin
2 tsp Ground Allspice 1 tsp Cayenne pepper
Blend into a paste and spread over the chicken
300g Fresh tomatoes, chopped
4 tbsp Dark brown sugar
2 tbsp Dark soy sauce
2 tbsp Worcestshire sauce
500ml Chicken stock
Good pinch of sea salt (optional)
Place in the Crockpot and cook on low for 6-8 hours.
Wine With Food 