- 2 & 1/2 pounds chicken thighs, skinned
- 2 large garlic cloves, minced
- 1 T. chopped parsley
- Pinch of Scotch Bonnet chile pepper or cayenne
- 1 T. chopped fresh thyme leaves
- 1 large onion, sliced
- 1 cup chicken stock
- 1 bottle of Pickapeppa sauce
- Ripe mango or pineapple slices soaked in rum for garnish, optional
METHOD / DIRECTIONS:
- Wash chicken and pat dry.
- Put the chicken in a large baking dish and toss in the garlic, parsley, chile, thyme, and onion, moving the chicken around with a wooden spoon to distribute evenly.
- Set aside for 1-2 hours to bring to room temp.
- PREHEAT your oven to 375
- Add the chicken stock and Pickapeppa sauce to the pan of chicken.
- Cover with foil or a lid and bake for 50-60 minutes or until done, basting the chicken from time to time.
- Transfer the chicken to a serving platter and keep warm.
- Pour the pan juices into a sauce pan and reduce sauce over high heat until the sauce thickens.
- Adjust the seasonings to your taste, and pour the sauce over the chicken.
- Garnish with the rum soaked fruit and ignite at the table for a dramatic flaire if you like.
For a crispy version, leave the chicken skin on, bake uncovered and skip the chicken stock, but the unskinned version is best in my opinion.
Serve with rice with a few black beans sprinkled oved it.
Use scotch bonnet pepper carefully and just a touch as it is very hot.