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Caribbean stew chicken

October 28, 2015

This chicken recipe is simple. It just has a lot of ingredients.

One large sustainably raised, pastured, Laughing Frog Farm chicken.

Process the following marinade in a blender or food processor:
1 tablespoon salt
1 tablespoon Ponzu sauce
1 tablespoon ground cloves
1 tablespoon tomato paste
1.5 tablespoon allspice
4 large garlic cloves
1 inch piece ginger chopped
1 medium onion cut
4 scallions roughly chopped
1 bay leaf
5 or six sprigs of cilantro
5 or 6 sprigs of thyme (1 tablespoon if dried)
4 tablespoons vinegar
1 habanero pepper

Cut the chicken into pieces about the size of a thigh or smaller, remove skin and coat the chicken with the marinade. Refrigerate for at least 2 hours, but preferably overnight.

Heat the oven to 325˚

In a dutch oven heat 1 tablespoon oil and 3 tablespoons of sugar over medium heat on the stove, stirring constantly, until foaming and changing color. The resulting caramel will get dark brown. Add chicken pieces to the pot coating the chicken with the caramel. Add remaining marinade. Dust the chicken with about 2 tablespoons of flour, tossing in the pan. There should not be much liquid left, it should be a paste. Add enough water to coat the chicken. Stir, cover and bake for 35 to 40 minutes. Let the dish rest for 30 minutes.

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