caribbean browndown chicken

‘Browndown’ is a distinctively Caribbean method of
cooking where the meat is browned in caramelised
sugar and then cooked in the sauce, which is rich
in herbs and spices to produce a thick brown,
flavoursome gravy. The combination of Indian
spices, European herbs and Latin American allspice
and chilli is characteristic of Caribbean cooking
and a legacy of the islands being something of a
crossroads throughout history

You Need: 6 - 8 skinless chicken thighs
1 large onion
3 cloves of garlic
A small piece of ginger
3 - 4 sweet potatoes (about 1kg in weight)
Sugar
1 cucumber
2 sticks of celery
3 tomatoes
Butter

kit contents:Browndown Spices: 1tsp Trinidadian curry powder, ½ tsp mixed spice, ½ tsp ground allspice,½ tsp chilli flakes, ¼ tsp ground nutmeg, ¼ tsp ground cinnamon. 2 bay leaves.
Herb Marinade: 1 ½ tsp thyme, 1 tsp coriander leaf, ½ tsp parsley.
Salad Seasoning: 1 ¼ tsp coriander leaf, 1 tsp parsley, ¼ tsp celery salt, ¼ tsp black pepper, ¼
tsp ground allspice

preparation time: 30 minutes plus 40 minutes cooking time

heat rating: 2/5

equipment needed:

serves: 4