👨‍🍳 Instructions

1. 1

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

   💡 Tip: Marinating enhances flavor.
2. 2

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

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add the remaining garlic, ginger, and scotch bonnet pepper (if using). Cook for another minute until fragrant.

5. 5

   Stir in the chopped or pureed tomatoes. Cook for about 10 minutes, stirring occasionally, until the tomato mixture has thickened and darkened.

6. 6

   Add the palm nut cream (graine) and water to the pot. Stir well to combine with the tomato mixture.

   💡 Tip: Ensure the palm nut cream is well incorporated.
7. 7

   Return the browned chicken pieces to the pot. Add bay leaves. Bring the stew to a simmer.

   💡 Tip: Make sure chicken is submerged in the sauce.
8. 8

   Cover the pot and let it simmer gently for at least 1 hour, or until the chicken is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

   💡 Tip: Low and slow cooking develops the best flavor.
9. 9

   Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.

   💡 Tip: Taste and adjust seasoning at the end.