Caribbean chicken

1 tsp paprika

1 tsp ground cumin

1 tsp coriander seeds

1 tsp ground cinnamon

1 tsp all spice

Garlic several

Knob ginger

Red chilli ideally scotch bonnet

200 ml olive oil

Good sprinkling of salt and pepper

1 packet chicken thighs boneless

For the syrup

Juice of 3 oranges

2 heaped tbsp of brown sugar

Sprinkling of nutmeg

1 tsp ground ginger

1 splash dark rum

Good sprinkling of chilli flakes

In a blender throw all the spices and olive oil in and blitz well!

Make a smooth paste.

Place the chicken thighs in a bowl, pour over the marinade and massage well with your hands. Cover with cling film and set aside in the fridge for a few hours so they marinade well!

Whilst the chicken is marinading, make the syrup! Put all the ingredients into a pan and bring to a rolling bubble.

Stir well once it’s reduce set aside you will need to gently heat it back up before putting on the chicken later.

Cooking the thighs. Using a heavy bottom frying pan on a high heat char the thighs. Making sure they are thoroughly cooked throughout! Let them rest for a few minutes.

Simply serve and drizzle over the syrup! Delicious 😋