Yield: 6 (5 oz) Portions
2¼ Lbs of Deboned Chicken Thighs
1½ Tsp of Salt
1¼ Tsp of Black Pepper
1 Medium Minced Onion
5 Cloves of Minced Garlic
2 Minced Pimento Peppers
¼ Cup Chopped Chives
3 Tbsp of Chopped Celery
3½ Tbsp of Minced Chadon Beni (Culantro)
4 Tbsp of Ground Geera (Cumin)
4 Tbsp of Coconut Oil
1 Tbsp of Whole Geera Seeds (Cumin)
1 Tsp of Whole Coriander Seeds
½ Habanero Pepper Chopped
½ Cup Water
Salt & Pepper to taste
2 Tbsp Parsley Chopped
Cut your deboned chicken thighs into 2-inch pieces and season with salt, black pepper, onions, garlic, pimento peppers, chives, chadon beni and three tbsp of ground geera.
Mix well to incorporate ensuring all the herbs and spices are rubbed evenly onto the chicken pieces.
Let marinate for a minimum of 20 minutes.
Place a medium iron pot over medium to high heat and add the coconut oil.
When oil is hot, add the whole cumin and coriander seeds and toast for 35 seconds until seeds turn a medium dark colour.
Immediately add the seasoned chicken to the pot and stir to evenly coat chicken with the toasted spices and then add the chopped harbanero pepper.
Cover and continue cooking on medium to high heat for 10 minutes stirring once or twice during this duration.
When 3/4 of the naturally sprung water is evaporated from the pot, add the ½ cup of water and remaining ground geera.
Stir to combine and reduce heat to medium, cover and let cook additionally for 8 minutes or until water has completely evaporated.
At this point season with salt and pepper to taste and add your chopped parsley.
Remove from heat and serve as a snack or even as an accompaniment to a meal with starches and salad.