Over the centuries, colonial rule and immigration have left Trinidad with a diverse ethnic mix - a real melting pot of people from all over the world. This is reflected in the food, as seen in this recipe - parsley and thyme are European, the caramelised chicken is a distinctively Caribbean way of cooking, and the amchar masala is a uniquely West Indian take on a classic Indian spice blend.
Amchar Masala: cumin, fenugreek, fennel, black pepper, nigella, ginger
Chow Blend: red bell pepper, green bell pepper, habanero chilli
Trinidad Curry Powder: coriander, turmeric, black pepper, cumin, fenugreek, allspice, green cardamon, nutmeg, cinnamon, ginger, habanero chilli
May contain traces of celery, mustard and sesame
4 chicken legs or large thighs
1 bunch of spring onions (including all the green bits)
500g new potatoes
1 eating apple
1 heaped tbsp sugar (dark brown is best)
Rice to serve
Large lidded pan
Mixing bowl x 2
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