Editorial sample recipeTrinidadianintermediatehalaldairy-freegluten-free

Trinidadian Brown Sugar Stewed Chicken With Green Seasoning And Pigeon Peas

Name: Trinidadian Brown Sugar Stewed Chicken With Green Seasoning And Pigeon Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 800 g boneless skinless halal chicken thighs, cut into bite-sized pieces; 3 tbsp green seasoning paste, blend of culantro or cilantro, scallions, garlic, and thyme; 2 tbsp brown sugar; 1 tbsp vegetable oil; 1 cup canned green pigeon peas, rinsed and drained; 1 cup calabaza pumpkin or butternut squash, peeled and diced into 2 cm cubes; 1 cup coconut milk; 1 piece Scotch bonnet pepper, kept whole to control heat level; 1 tsp salt

Succulent halal chicken thighs caramelised in dark cane sugar, then braised with fresh green herb seasoning, pigeon peas, and calabaza pumpkin in a rich coconut broth.

Prep: 20 min
Cook: 35 min
Total: 55 min

Technique to learn

Stew Browning

Melting sugar in hot oil until it reaches a dark froth to instantly color and flavor meat without bitter char.

Instructions

Step 1: In a medium bowl, marinate chicken pieces with green seasoning paste and salt for 15 minutes.
Step 2: Heat vegetable oil and brown sugar in a heavy saucepan or Dutch oven over medium heat.

Step 3: Watch carefully as sugar melts, bubbles, and turns dark amber-brown; do not let it burn black.

Step 4: Add marinated chicken immediately into the caramelized sugar and toss rapidly to coat every piece evenly.

Step 5: Pour in coconut milk, diced pumpkin, and pigeon peas, stirring to scrape up any browned sugar from the pan bottom.

Step 6: Nestle the whole Scotch bonnet pepper gently into the broth without puncturing its skin.

Step 7: Cover pot, reduce heat to medium-low, and simmer for 25 minutes until chicken is tender and sauce thickens. Discard pepper before serving.

Cooking tips

Keep chicken close by when caramelizing sugar, as the transition from amber to burnt happens within seconds.
Leaving the Scotch bonnet intact provides fruity aroma without scorching spice.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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