A regional dish Inspired from Goa, a state along India’s west coast, with nearly five hundred years of Portuguese influence. Marinating chicken in a vibrant bath of aromatic fresh herbs, rum, and cream, creates chicken that is flavourful, tender, and scrumptious.
Ingredients:
- 8x bone-in chicken thighs
- ⅓ cup (80 ml) chopped cilantro leaves
- ¼ cup (60 ml) chopped mint leaves
- 2 tablespoons (30 ml) chopped oregano leaves
- 2 tablespoons (30 ml) chopped tarragon leaves
- 1 preserved lemon, chopped
- 2 tablespoons (30 ml) minced ginger
- 2 serrano chilies, seeded and minced
- 2 garlic cloves, minced
- Salt and pepper
- 3 tablespoons (45 ml) extra virgin olive oil
- ½ cup (120 ml) Jamaican rum
- ¾ cup (180 ml) chicken stock
- 3 tablespoons (45 ml) heavy cream
Method:
- If the chicken thighs are skin-on, remove the skins. Rinse the chicken in cool water and pat dry.
- Combine the cilantro, mint, oregano, tarragon, preserved lemon, ginger, chilies, and garlic in a zip-top bag.
- Season with salt and pepper and add 1 tablespoon (15 ml) of the oil.
- Add the chicken, seal the bag and massage to coat. Refrigerate for 8-24 hours.
- Remove the chicken from the marinade, reserving both the chicken and the recipes.
- Heat the remaining oil in a heavy skillet over medium-high heat. Add the chicken to the skillet and sear until crusty and brown, roughly 4 minutes.
- Flip and continue browning the chicken, roughly 4 minutes more.
- Transfer the chicken to a plate. Add the rum to the pan and scrape the bottom with a wooden spoon to release any browned bits. Stir in the reserved marinade and bring to a boil. Allow to boil for 2-3 minutes.
- Add the stock and allow the mixture to return to a simmer. Return the chicken to the pan. Cover, reduce the heat to low, and allow to cook until the meat is tender and cooked through, roughly 30 minutes, flipping the meat halfway through cooking.
- Transfer the chicken to a serving dish and cover loosely with foil to keep warm. Increase the heat under the pan to high. Add the cream and allow the mixture to boil and reduce for 5-6 minutes.
- Season the sauce with salt and pepper, pour over the chicken and serve immediately.