Jamaican Curried Chicken

Depending on where in Jamaica you ask how to make curried chicken, you will probably be told one of two techniques. The first is to rub the chicken with limes, dust with curry powder, and let the chicken sit overnight before cooking. The second is to sear the chicken before adding any of the other ingredients. Whichever technique you choose to employ, the addition of a whole Scotch bonnet pepper during the simmering will guarantee a spicy chicken. Enjoy.

2 3-pound chickens, cut into 8 pieces each
Juice of 1 lime
1/4 cup coconut oil
3 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon Jamaican Curry Powder
1 teaspoon ground pimento (allspice)
3 thyme sprigs
1 ounce ginger root, peeled and finely diced
1 cup coconut milk
1 chayote squash, peeled
2 carrots, sliced 1/8-inch thick

Either (1) soak the chicken with the lime juice, sprinkle with curry powder, and marinate the chicken overnight, or (2) sear the chicken in a hot pan, then remove it. Pour the lime juice over it, and set it aside.

In a dutch oven heat the coconut oil. Add the garlic, scallions, black pepper, curry powder, pimento, thyme, and ginger, and cook till the scallion is bright green. Add the chicken (whether marinated or seared) and simmer it, covered, over low heat for about 10 minutes. Add the coconut milk, chayote, and carrots. Cook the mixture for 30 to 40 minutes, covered.

Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy