Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds (680 grams) of cut chicken thighs with 3 tablespoons (45 grams) gochujang, 2 tablespoons (30 grams) tamarind paste, 4 minced garlic cloves, 1-inch grated fresh ginger, 1 teaspoon chopped fresh thyme, 0.5 teaspoon ground allspice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a bowl, mixing well and setting aside to marinate for at least 15 minutes.

2. 2

   Heat 2 tablespoons (30 ml) vegetable oil in a large pot or Dutch oven over medium heat, then add 1 chopped medium onion and 1 finely minced scotch bonnet pepper (seeds removed for less heat), cooking for 5-7 minutes until softened and fragrant.

3. 3

   Add the marinated chicken to the pot, searing for 5-7 minutes until lightly browned on all sides, then pour in 1 cup (240 ml) chicken broth and stir to deglaze the pot, scraping up any browned bits.

4. 4

   Stir in 1 can (400 ml) coconut milk and 10 ounces (280 grams) roughly chopped callaloo (or spinach), bringing the mixture to a gentle simmer and then reducing the heat to low.

5. 5

   Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking and ensure even cooking.

6. 6

   Meanwhile, prepare the coconut-lime ferment by combining 0.5 cup (40 grams) unsweetened shredded coconut, 2 tablespoons (30 ml) lime juice, 0.25 teaspoon salt, 1 tablespoon thinly sliced red onion, and 1 tablespoon minced green onion/scallion in a small bowl, stirring thoroughly and letting it sit at room temperature for at least 15 minutes to develop a quick fermented flavor.

7. 7

   Taste the chicken stew and adjust seasonings as needed, serving it hot directly from the pot topped with generous spoonfuls of the prepared coconut-lime ferment.