Oven Baked Caribbean Chicken
2020-04-29- Cuisine: Caribbean
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 55m
- Ready In: 1:05 h
Average Member Rating
(4.7 / 5)
6 People rated this recipe
Related Recipes:
-
Pressure Cooker French Onion Chicken
-
Slow Cooker Thai Yellow Chicken Curry
-
Air Fryer Teriyaki Chicken Wings
-
Air Fryer Tempura Chicken Wings
-
Slow Cooker Honey Chicken Bites
Oven baked Caribbean chicken. Spicy chicken thighs baked in a halogen (turbo) oven. Very tasty!
Ingredients
- 1 tablespoon vegetable oil
- 8 chicken thighs,skin on
- 1 large onion,peeled and chopped
- 3 garlic cloves,peeled and crushed
- 3/4-inch (2cm) fresh root ginger,peeled and grated
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 1 tablespoon all-purpose flour
- 1 cup (250 ml) hot chicken stock
- 1½ pounds (750g) sweet potatoes,peeled and cut into cubes
- salt and freshly ground black pepper to taste
Method
Step 1
Heat vegetable oil in a large nonstick skillet. Add the chicken thighs and cook until browned. Remove the chicken,using a slotted spoon and set aside.
Step 2
Drain all but 1 tablespoon of vegetable oil from the skillet. Add onion to the skillet. Cook over medium heat until soft,stirring occasionally.
Step 3
Add crushed garlic,ginger,cinnamon and cayenne pepper and fry for 1 minute. Sprinkle over all-purpose flour,stir to combine and cook for a few minutes.
Step 4
Transfer spiced mixture to a casserole dish. Add chicken stock and stir to combine. Add potato cubes and fried chicken thighs.
Step 5
Place the casserole dish on the lower grill rack of turbo oven. Cover and cook at 350°F(180°C) for 40-45 minutes. Remove oven baked Caribbean chicken from turbo oven. Set aside and let cool for 2-3 minutes
