3 heaping tbsp green seasoning + 2 tbsp oil for marinade
2 tsp blackened seasoning
3 tbsp oil for burning sugar
1 1/2 tbsp brown sugar
1 cup onion, chopped
4 cloves garlic, minced
4 stems scallions, minced
2-3 wiri wiri pepper or 1 scotch bonnet
2 thyme leaves or 1 tbsp dried thyme
2 cinnamon sticks
10-12 cloves
1/2 tsp five spice powder
2 tbsp worcestershire sauce
2 tbsp mushroom soy sauce or dark soy sauce
3 tbsp cassava casareep
1 large chicken bouillon cube + salt to taste
Boiling water on reserve
Clean and chop chicken into 3-4 inch pieces. Season with green seasoning, blackened seasoning, and oil. Let marinate minimum 1 hour. In a deep pot, on medium heat add 3 tbsp oil. Add brown sugar stir continuously until sugar bubbles. When it starts to foam and get slightly dark, add onions, garlic, pepper, and scallions. Fry until tender. Add chicken and remaining ingredients, toss to mix completely. Let chicken cook 20-25 minutes in its own liquid. When liquid has evaporated about 1/4 down, taste gravy to adjust salt. Add boiling water to just cover the meat and continue to cook chicken until tender and gravy has reduced by 1/3.