Caribbean Jerk Braised Chicken Thighs
Pro tip for this dish: make sure to dredge the thighs well and even to coat all sides. As the thighs braise, the flour is going to work with the coconut milk to thicken the dish resulting in a silky-smooth finish. Also, any sweet curry powder is fine as it is meant to hold the beat while the jerk seasoning plays all the top notes. This combo can be used for great effect in other braises or even on the grill! With chicken of course...
1 cup flour
Salt and pepper to taste
4 tablespoons canola oil
1 tablespoon Curry powder
1 tablespoon Jerk seasoning or paste
1 cup sweet onion, diced ½” x ½”
4 cups sweet potatoes, peeled and diced 1"x 1"
1 tablespoon garlic, minced
2 bay leaves
1 oz Bourbon
1 oz water
16 oz Coconut milk, unsweetened
2 tablespoons pecans
1 tablespoon coconut flakes
1 oz butter
Italian Parsley or Scallions, chopped (optional)
1. Preheat an oven to 425°F.
2. Season each thigh with salt and pepper and then dredge in flour to lightly coat.
3. Heat a large oven proof sauté pan (cast iron works great for this!) and brown the thighs on both sides over medium high heat.
4. Remove browned thighs from the pan and add the onion, garlic, and sweet potatoes over medium heat.
5. Brown the vegetables evenly then add the jerk paste, bay leaves, and curry powder. Stir to combine.
6. Deglaze the pan with 1oz bourbon and 1oz water mixed over medium heat.
7. Reduce by half and add the coconut milk and thighs to the pan.
8. Place the pan in the oven and roast for 20 minutes or until the thighs are >165°F internal temperature.
9. Top the braised thighs with chopped pecans and coconut flakes. Return to the oven for 5 minutes to toast.
10. Remove from the oven and stir in butter.
11. Top with chopped Italian Parsley and Scallions to taste.