2lbs of Chicken Legs and Thighs
2 Tbsp of your favorite Curry (I used the Jamaican Grace brand)
1 Tbsp of Cumin
1 Tsp of Cumin
1 Tsp of Whole Cumin
1 Tbsp of Fresh Ginger Root
2 Tsp of Thyme
6 Stalks of Scallion
1 Bell Pepper
1 Lg Onion
1 Jalepeno- remove seeds
Cilantro - 4 stalks, and 1 for garnish
1 Pkt Powdered Chicken Bouillion
2 Tbsp of Garlic Salt
2 Potatoes - diced
2 Tbsp Coconut Oil
Remove skin from meat and season with garlic salt, 1/2 onion, 1/2 bell pepper, 3 stalks of scallion, 1 tsp of thyme, chicken bouillon and let marinate overnight. Remove from fridge an hour before you're ready to start cooking. Add curry, 1 Tbsp cumin powder and seeds, Jalepeno, ginger and 2 stalks of cilantro and stir to evenly distribute these new flavors. After an hour, heat coconut oil and pour in meat with seasonings and cover. I always do this to allow the seasonings to sweat and just get happy with each other. Turn the meat after 5 minutes and slightly brown the other side, then add enough water to cover. Allow to cook for 15 minutes and then turn each piece and cook for another 15 minutes. Add potatoes, remaining pepper, scallion, onions, and thyme, cumin and cilantro and let simmer on medium heat for 15-20 minutes. Potatoes will dissolve and start to thicken the sauce and the new layer of flavors please your taste buds before you even get to the meat.
I served this with coconut rice. I replaced 1 cup of water with a rich 100% coconut milk, not the half milk half water one. I used Texmati rice but any fragrant rice will work.
Scoop two cups of rice onto the center of a plate and top with this delicious chicken. Garnish with fresh cilantro and pucker up!