Curry chicken with escovitch pickle and mofongo

Curry chicken with escovitch pickle and mofongo

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 6–8


By Andi Oliver
From Saturday Kitchen

Ingredients

For the chicken

  • 8 chicken thighs and/or legs, skin on and bone-in
  • splash lemon juice or white wine vinegar (optional)
  • 3 tbsp green seasoning
  • 1 tsp salt
  • 3 garlic cloves, finely grated
  • 1 Scotch bonnet or any chilli, finely chopped
  • 2 tbsp ghee or rapeseed oil
  • 1 large onion, finely chopped
  • 3 tbsp Caribbean curry powder
  • 375ml/13fl oz chicken stock
  • 2 tbsp chopped fresh coriander, to garnish
  • julienned spring onions, to garnish
  • julienned green chillies, to garnish

For the escovitch pickle

  • 1 lime, juice only
  • 1 blood orange, juice only
  • 3 tbsp caster sugar
  • 1 tsp allspice berries
  • 1 tsp juniper berries
  • 1 tsp black peppercorns
  • 50g/1¾oz coconut shavings
  • 1 onion or shallot, finely sliced
  • 1 Scotch bonnet chilli (or 2 if you like it truly hot), finely sliced
  • ½ carrot, peeled and finely sliced
  • ½ red pepper, seeds removed and finely sliced
  • ½ green pepper, seeds removed and finely sliced

For the mofongo

  • 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
  • 200g/7oz streaky bacon, thinly sliced
  • 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
  • 6 garlic cloves, peeled and left whole
  • handful pork scratchings
  • 2 tbsp good-quality extra virgin olive oil
  • 1 lime, juice only
  • 4 tbsp caramelised onions
  • 2–3 tbsp chopped fresh flatleaf parsley or coriander, to garnish
  • salt and freshly ground black pepper