Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds boneless, skinless chicken thighs with 1 tablespoon grated fresh ginger, 4 cloves minced garlic, 1 teaspoon ground cardamom, 2 tablespoons fresh lime juice, 0.5 teaspoon minced Scotch bonnet pepper (if using), 1 teaspoon sea salt, and 0.5 teaspoon black pepper in a bowl.

2. 2

   Mix thoroughly and allow the chicken to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

3. 3

   Fill the bottom of a steamer pot with 2 inches of water and bring it to a rolling boil over medium-high heat.

4. 4

   Carefully arrange the marinated chicken thighs in a single layer on the steamer basket, then cover the pot and steam for 15-20 minutes, or until the chicken is fully cooked and tender.

5. 5

   While the chicken steams, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat, then add 1 chopped large onion and 1 diced red bell pepper and sauté for 5-7 minutes until softened.

6. 6

   Stir in 1 pound roughly chopped fresh callaloo leaves and 2 fresh thyme sprigs into the pot, then pour in 1 can (13.5 oz) full-fat coconut milk and bring to a gentle simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the callaloo is tender.