YIELD: 4-6 Servings
Yard Fowl (Free-Range Chicken) - 2 1/2 lbs
Salt - 1 tbsp
Black Pepper - 1/2 tsp
Minced Garlic - 1 tbsp
Chive - 1/4 cup (finely chopped)
Chadon Beni (Culantro) - 1/2 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Green Seasoning - 1/4 cup
Coconut Oil - 1/8 cup
Brown Sugar - 1/2 cup
Curry Powder - 1 tbsp
Roasted Geera (Cumin Powder) - 1/2 tsp
Water - 1/4 cup
Fine Thyme - 10 sprigs
Scotch Bonnet Pepper - 1 whole
Cut up, wash and drain yard fowl.
Place yard fowl in a bowl and add salt, black pepper, garlic, chive, chadon beni, pimento and green seasoning.
Massage ingredients onto yard fowl.
Cover and let marinate for 6 to 8 hours or overnight in the refrigerator.
Heat pot over high heat.
Add oil and brown sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
Add yard fowl to pot and stir until well coated.
Cover and let cook for 10 minutes.
Remove cover, stir and allow 3/4 of the liquid to evaporate.
In another bowl, mix together curry powder, geera and water.
Once liquid has evaporated, add the curry mixture, stir the yard fowl and allow liquid to reduce by half.
Once liquid has reduced, add thyme and enough water to cover the yard fowl.
Place scotch bonnet in the center of the pot, reduce heat to medium to low and allow to cook until yard fowl is tender (about 2 to 2 1/2 hours).
NOTE: check every 30 minutes to ensure the pot has enough liquid.
Taste for salt and enjoy!