Ingredients:

• 1.5 to 2 pounds – Chicken pieces (650-900 grams)
• 3.5 cups – Coconut Milk (2 cans)
• 5 or 6 – Green onions, trimmed to about 6 inches (7 or 8 cm) each
• 2 tsp – whole dried all spice berries (you can substitute a mixture of cinnamon, Cloves and Nutmeg if you can’t or don’t want to get all spice)
• 2 tbsp – packed fresh Thyme Leaves (or 2 tsp dried)
• 2 inch piece – ginger, peeled
• 6 Cloves – Garlic (more or less, according to your preference)
• Ripe (orange) Habanera or Scotch Bonnet chillies to taste (remove seeds, use skin)
• Juice of 1/2 of a Lime
• Salt to taste

Method:

1. Grind the green onions, allspice, thyme, ginger, garlic, and chillies to a smooth paste.
2. Add some of the coconut milk if you need to.
3. Put half of the coconut milk in a pan and boil it until it is reduced by about half.
4. Add the ground paste and cook over medium-high heat, stirring, until the raw smell is gone.
5. Add the remaining coconut milk and bring to a boil.
6. Add chicken and salt. Bring to a boil again, stirring constantly.
7. Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
8. It should be not too thin but not too thick either.
9. Stir in the lime juice and remove from heat.
10. Serve over plain white rice. You should have plenty of sauce to flavour the rice.

Recipe courtesy of Sean Gilroy