The marinade: 8 tbsp green seasoning 4 cloves of garlic Plentiful black pepper
Chicken thighs and drumsticks, 4 of each 6 tbsp brown sugar 40 ml vegetable oil Half an onion, sliced Half a red pimento, finely diced 1 hot pepper, finely diced 6 mugs of chicken stock
Crush the garlic and black pepper together in a pestle and mortar. Add the green seasoning and pound to combine the flavours. Place into a small bowl and add the chicken. Mix thoroughly and leave for a couple of hours.
When you're ready to start, heat 20ml of the oil in a small pan and fry the onion, hot pepper and pimento for 4 to 5 minutes to get a lightly browned colour. Meanwhile, heat the rest of the oil in a large skillet and add the brown sugar, allow it to melt. Place the chicken (with plenty of the marinade included) in skin side down and leave to colour until golden brown. Turn the chicken over and allow the same on the other side. Now put the fried onion, hot pepper and pimento into the skillet with the chicken and add the stock. Leave to stew covered until the chicken is tender, it should take 20-25 minutes.