Caribbean Ginger Chicken

Ingredients for 4 servings:

• 1 kg chicken, cut into pieces
• 1 lime(s)
• 1 orange(s)
• 1 tbsp honey
• 1 tbsp ginger, finely diced
• 4 clove(s) garlic, chopped
• ½ tsp cinnamon
• 1 tsp sauce powder (pepper sauce), alternatively chopped chili pepper
• 20 ml vegetable oil
• 400 g tomatoes, from the can
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 45 minutes

a recipe from Trinidad and Tobago

Finely grate the lime zest and squeeze the juice from the orange and lime. Mix everything well with the diced ginger, garlic, honey, cinnamon, and pepper sauce—or the chopped chili pepper. Rub the chicken pieces vigorously with the marinade and leave covered in the refrigerator overnight. The next day, remove the chicken pieces from the marinade and brown on all sides in hot oil. Now add the marinade and tomatoes, season with salt and pepper, and simmer, covered, for about 20 minutes. Then remove the cooked chicken pieces and keep warm. Boil the sauce vigorously until it reaches a thick consistency. Pour over the chicken pieces and serve hot.