Ingredients:

• 1 medium sized onion, diced
• 4 cloves garlic, minced
• 1 thumb sized piece of ginger, minced
• 4 pimentos, finely chopped
• 1 scotch bonnet pepper
• 1/3 cup pumpkin, finely diced
• 1 bundle chives, finely chopped
• 6 blades of chadon beni, finely chopped
• 2 cups Cuisine© rice, washed
• 1 tin Cuisine© pigeon peas
• 1/3 cup Cuisine© Demerara brown sugar
• 1 bay leaf
• 2 tbsp roucou
• 1 pack pre seasoned chicken
• 1 cup coconut milk
• 1 ½ cups water
•  ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• Salt & black pepper to taste
• 2 tbsp Cuisine© Soyabean oil

Method:

1. In a pot heat up oil
2. Add brown sugar and allow to caramelize
3. As sugar begins to caramelize, use a wooden spoon to stir and allow sugar to become frothy
4. As sugar becomes dark brown in color add chicken and allow sugar to coat each piece
5. Add onion, garlic, ginger, pimento, pumpkin, pigeon peas, bay leaf, cinnamon, nutmeg and saute for 5 minutes on high heat
6. Add rice, roucou, ½ of the fresh herbs
7. Season with salt and black pepper then cover and allow to simmer for 5 minutes
8. Remove cover then add coconut milk, water and scotch bonnet pepper
9. Cover then reduce heat and allow to simmer for 25 to 30 minutes
10. Taste for seasoning
11. Toss in remaining fresh herbs
12. Allow to sit for five minutes
13. Serve & enjoy