BASTILLA-INSPIRED BROWN STEW chicken

Serves 4-6

• 6 chicken thighs

Marinade:

• 1 tsp garlic paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp cinnamon
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp cardamom 
• 1 tbsp date molasses
• 1 tsp paprika
• ½  tsp white pepper
• ½ tsp black pepper
• ½ tsp salt
• ½-1 tsp hot chilli powder (to taste, I recommend Cameroon pepper)
• 3 spring onions (finely chopped)
• 1 ½  tsp dark brown muscovado sugar

To stew the chicken:

• ½ large onion finely chopped
• 60ml vegetable or olive oil
• 1 tsp dark muscovado sugar
• 500ml stock
• 2-3 sprigs fresh rosemary 
• 3-4 sprigs fresh thyme 
• 3-4 bay leaves
• 1 scotch bonnet (whole)
• 1 stick cinnamon 
• 1 tsp allspice 
• 1 tbsp date molasses 
• 1/2 tbsp Ras El Hanout
• Pinch of cardamom
• 1-2 tbsp cornflour 

Garnish (optional)

• Toasted flaked almonds
• Green fresh herbs 

1. Mix together the chicken thighs and marinade ingredients thoroughly. Leave the seasoned chicken to marinate and refrigerate for at least 2 hours. Bring the chicken out around 15 minutes prior to cooking to bring it closer to room temperature.
2. In a dutch oven/stew/casserole pot, heat the oil over medium-to high heat (until hot enough for a piece of onion to sizzle immediately).
3. Add the chopped onions, and when they begin to brown, mix in the brown sugar
4. Sear the chicken thighs for around 3 minutes on each side.
5. Reduce heat to medium, and pour in the stock. Add the fresh rosemary, thyme, bay leaves, scotch bonnet and cinnamon. 
6. Leave everything to stew together on low-medium heat for around 30 minutes.
7. Stir in the allspice, brown sugar, date molasses, Ras El  Hanout, cardamom and leave for another 15 minutes. 
8. If desired, thicken with a slurry of flour and water or cornflour and water. In a small bowl mix together 1 tbsp cornflour/flour for 2 tbsp water and pour this into the stew whilst gently stirring the stew. It will thicken gradually over a few minutes. Repeat if you want an even thicker consistency.
9. Enjoy! I’d suggest pairing with white rice or potatoes, something simple and starchy to soak up all those big flavours 

• See reels on toyotastes (IG) for visual aids.
• If your chicken thighs have an excessive amount of skin hanging off the sides, trim some of this off.
• For the stock, leftover stock is great if you have any. If your existing stock has bits of herbs/veg/meat etc. in it, strain it first. If it is a very fatty stock, skim off some fat from the top of your chilled/frozen stock before use to avoid an overly oily stew.
• Be careful not to puncture the scotch bonnet floating around in the stew!
• Feel free to strain your finished stew if you prefer the stems of the fresh herbs to be removed before eating, but perfectly fine to eat around these. 
• You can add a pinch of instant coffee for a deeper colour if needed/desired (a little won’t make your stew bitter and will add depth), and/or soy sauce (bearing in mind the saltiness).