Caribbean Chicken

Cook Time 30 mins + marinating time

Servings 4-5



1.8kg organic chicken or at least free range cut into 8 pieces leave on the bone (ask your butcher to do it if you don’t know how or just use thighs on the bone)


100ml of vegetable oil

3 garlic cloves peeled

40g of ginger

6 sprigs of thyme

½ tsp cumin

¼ tsp cayenne (optional)

2 cloves

1 generous pinch of salt

Fresh salsa Verde:

100ml vegetable oil (or enough to get it to blend)

1 lemon zest and juice

½ bunch coriander washed and dried reserve best leaves for adding fresh after cooked use everything but the root

½ bunch parsley leaves and stalks

1 green chilli (seeds optional)

½ tbsp raw sugar

2 tbsp apple cider vinegar

2 pinches of salt

20g ginger finely grated


Blend all ingredients until combined, rub all over the chicken and let marinate for at least 30 minutes or if you have time overnight.

Heat a thick based  large fry pan to high heat, with a small amount of vegetable oil, season the chicken with salt and pepper, then place skin side down brown all sides in the pan then place in the oven until just cooked – around 15 minutes depending on the size of the chicken.

Rest the chicken for at least 10 minutes. You can use this time to prepare the fresh salsa.

Blend the ingredients for the salsa verde in a food processor or blender until all together.


Caribbean Coco Flan


Cardamom and Apple-Rose Cakes