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Marinated Bajan chicken & carrots

Caribbean cooks will use sugar to brown meats, particularly chicken, for stewing. This example that uses both bitters and Worcestershire is based on a recipe from Barbados. It is characteristically AngloCaribbean in its use of the bottled goods along with marjoram and thyme. For six.


-12 chicken thighs

-a minced hot chili or ½ teaspoon cayenne

-3 or 4 smashed and minced garlic cloves

-2 big onions, halved and sliced into thin crescentsChicken Farm

-3 chopped scallions

-½ heaped teaspoon dried marjoram or 1 teaspoon fresh

-1 heaped teaspoon dried thyme or 2 teaspoons fresh thyme leaves

-2 Tablespoons Angostura bitters

-3 Tablespoons Worcestershire

-2 Tablespoons neutral oil

-1 heaped Tablespoon sugar

-about 1 cup chicken stock

-about 2 cups carrots, peeled and cut into uniform batons

  1. Toss the chicken, chili, garlic, onions, scallions, herbs, bitters and Worcestershire into a plastic bag and refrigerate overnight.
  2. Stir the sugar and oil together in a heavy skillet over high heat until the sugar turns brown. Be careful; any spatter will burn you, and you do not want to burn the sugar.
  3. Brown the chicken in batches, reduce the heat to medium and add the marinade and chicken to the skillet.
  4. Bring the mixture to a boil, add the stock and carrots, return the mixture to a boil and then simmer, partially covered, for about ½ hour.


- Serve the stew with rice or dumplings.

- The original recipe uses substantially more sugar; we found it too sweet with the carrots. We also have boosted the original amount of herbs, Angoostura and Worcestershire.

- You could omit the carrots if you do not like them. You also could either add or substitute 2 cups of potatoes cut into 1 inch chunks at Step 4.