👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, black pepper, and half of the minced garlic and ginger. Let it marinate for at least 15 minutes.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the remaining garlic and ginger, and the chopped scotch bonnet pepper. Cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes, ground crayfish (if using), thyme, and bay leaf. Cook for about 10 minutes, stirring occasionally, until the tomato mixture has thickened slightly.

5. 5

   Return the browned chicken to the pot. Pour in the palm nut cream. Add enough water to just cover the chicken (about 1-2 cups, depending on desired consistency).

6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 hour, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking.

7. 7

   Season with salt and black pepper to taste. Remove the bay leaf before serving.