Caribbean Braised Chicken Thighs

Yield: 4 to 6 servings


  • For the Chicken:
  • a splash of oil
  • 6 boneless skinless chicken thighs
  • 1 red onion, chopped
  • 2 red peppers, seeded and chopped
  • 1 head of garlic, chopped
  • 1 teaspoon of cinnamon
  • 1 teaspoon of allspice
  • 2 ripe mangoes, peeled and chopped
  • 2 cups of pineapple juice
  • 1 Habanero chili, finely chopped (optional)
  • a 1-inch knob of freshly grated frozen ginger
  • ½ teaspoon of salt
  • ¼ cup of dark rum
  • a few handfuls of fresh cilantro
  • For the Sweet Potato Mash:
  • 2 large or 4 medium sweet potatoes, cut in large chunks
  • 1 can (398 ml) of coconut milk
  • 1 whole nutmeg, grated, about a tablespoon
  • 1 tablespoon of vanilla extract
  • a pinch of salt
  • 2 green onions, chopped


  1. For the Chicken:
    1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs, sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
    2. Add the onion, pepper, garlic, cinnamon and allspice and sauté briefly, 2-3 minutes. Toss in the mango, pineapple juice, Habanero chili, ginger and salt. Adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165°F, 10 to 15 minutes. Dinner is ready to eat now but if you have time for maximum tenderness carry on cooking for an additional 45 minutes. The chicken will then be tender enough to remove the bones.  Either way, it’s delicious!
    3.  Stir in the rum and garnish with the cilantro.
  2. For the Sweet Potato Mash:
    1. Add the coconut milk, sweet potato, nutmeg, vanilla and salt a medium saucepan over medium heat. Bring to a simmer and cook until the sweet potatoes are soft, about 25 minutes. Mash and garnish with green onions.

Serve chicken over mounds of sweet potato mash.