Quick and Easy Caribbean Chicken

this is one of those magical recipies where the ingredients take a life of their own together. Its a real favourite in our house and very easy to make. The hanabero chilli split open once and it was like dynamite ! But we ate it anyway.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  skinless chicken thighs
• 4  cloves garlic
• 2  red onions
• 1  the lime, juice of
• 1 -2  green chili
• 1  bunch fresh thyme
• 1⁄2 teaspoon allspice (jamaican pimento)
• 1  pint  chicken stock
•  white wine
• 1  habanero pepper
•  peanut oil

Directions

1. Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice.
2. Leave to marinade for at least an hour, preferably over night.
3. Scrape the marinade off the chicken and reserve.
4. Fry the chicken in the oil.
5. Return the marinade to the pan with the stock and or wine, to cover the chicken.
6. Put the WHOLE hanabero chilli in the middle and let it simmer.
7. It should perfume the dish without adding heat.
8. I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.