Calabash Chicken Recipe

Prepare and marinate

Pat chicken thighs dry with paper towels. In a large bowl combine lime juice, minced garlic, grated ginger, minced scotch bonnet, thyme, salt, black pepper and 2 tbs vegetable oil. Add chicken and rub marinade thoroughly under skin and over surface. Cover and refrigerate at least 2 hours or overnight for best flavor.

Bring to room temperature

Remove marinated chicken from fridge 30 minutes before cooking so it comes closer to room temperature for even searing.

Blend the produce

Place chopped tomatoes, red bell pepper, onion, whole scotch bonnet (or half if you want less heat) and 3 garlic cloves in a blender. Pulse until a smooth but slightly coarse purée forms. Do not over-blend to keep some texture. Pour into a bowl and set aside.

Sauté aromatics and reduce

Heat 2 tbs of the oil in a wide heavy skillet or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, about 1 minute to remove raw edge. Add the blended tomato-pepper purée carefully (it may splatter) and stir to combine. Add bay leaf, brown sugar, seasoning cube, salt and black pepper. Bring to a gentle simmer, reduce heat to medium-low and cook uncovered 15–20 minutes, stirring occasionally, until sauce thickens and deepens in color.

Adjust consistency

If the sauce becomes too thick, stir in up to 250 ml chicken stock (start with 100 ml) to reach a saucy but not watery consistency. Taste and adjust salt and heat (remove whole scotch bonnet if too hot). Keep sauce warm while you cook the chicken.

Sear chicken

Heat remaining 1 tbs oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear 4–6 minutes until deep golden-brown and crisp. Flip and sear the other side 3 minutes. You are not trying to fully cook through; just build color and render fat.

Braise in calabash sauce

Transfer seared chicken (skin-side up) into the skillet with the simmering calabash sauce or nestle pieces into the sauce in the Dutch oven. Spoon sauce over chicken so it is partially submerged but skin remains mostly exposed. Cover and simmer on low for 20–25 minutes, or until internal temperature reaches 75°C (165°F) and juices run clear. Uncover for the last 5 minutes to let sauce thicken and the skin firm up.

Finish

Taste sauce and correct seasoning. Scatter chopped parsley or cilantro over the chicken. Serve hot with lime wedges on the side.

Serve Calabash Chicken with steamed rice, fried plantains, boiled yams, or soft flatbread to soak up the sauce. Leftovers refrigerate up to 3 days; reheat gently on low to avoid drying the chicken.