Ingredients:

  • 5 Large Red Bell Peppers (Tatashe), deseeded and chopped
  • 29 oz canned Plum Tomatoes
  • 3 Scotch Bonnet Peppers
  • 2 Large Red Onions, chopped
  • 3 lbs Bone-in skinless chicken thighs
  • 1 cup Vegetable Oil
  • 2 Garlic Cloves, minced
  • 1 inch Fresh Ginger, grated
  • 2 tsp Dried Thyme
  • 2 tsp Nigerian Curry Powder
  • 3 Bay Leaves
  • 3 Chicken Bouillon cubes
  • 1 cup Chicken stock
  • 1 tsp Salt

Instructions:

  1. Combine the red bell peppers, plum tomatoes, scotch bonnets, and one red onion in a blender. Pulse until the mixture is a completely smooth, vibrant puree.
  2. Pour the blended mix into a pot and boil over medium high heat for about 15-20 minutes. Note: This removes the bulk of the water so the frying stage goes faster.
  3. Pat the chicken thighs dry and season with 1 tsp salt.
  4. Heat the 1 cup vegetable oil in a large pot and brown the chicken on both sides until the skin is golden and crisp. Remove and set aside.
  5. In the same oil, add the remaining chopped onion. Fry for 5 minutes until the edges turn a dark, caramelized brown.
  6. Stir in the minced garlic, grated ginger, curry powder, and thyme. Fry for 60 seconds until the aroma is punchy and fragrant.
  7. Carefully pour the boiled pepper puree into the hot oil. Stir frequently for 20-25 minutes until the sauce darkens and the oil floats to the top.
  8. Add the chicken stock and crumble in the 3 bouillon cubes. Add the bay leaves.
  9. Return the chicken to the pot. Cover and simmer on low for 25-30 minutes until the chicken is tender and the sauce is velvety.
  10. Check for salt and heat. If it’s too thick, add a splash more stock; if too thin, simmer uncovered for 5 more minutes.