Poul nan sòs – Haitian chicken stew

Ingredients

• 1 kg bone-in chicken thighs
• 3 garlic cloves
• 3 spring onions
• 1 handful parsley
• 1 green pepper
• 1 onion
• 2 limes
• 2 tbsp tomato purée
• 300 g chopped tomatoes
• 2 dl chicken stock
• 3 tbsp oil
• 1 tsp dried thyme
• salt and pepper

Method

1. 1Process garlic, spring onions, parsley, half the pepper, lime juice and 1 tbsp oil into coarse epis.
2. 2Coat chicken with epis, thyme, salt and pepper and refrigerate for 20 minutes.
3. 3Brown chicken in remaining oil. Add sliced onion and remaining pepper, sauté for 3 minutes and stir in tomato purée.
4. 4Add tomatoes, stock and any remaining marinade. Simmer covered for 35–40 minutes until chicken is cooked through, at least 75°C internally. Season and serve with rice if desired.