Ingredients

• 4-6 Chicken thighs, skin on, boned. Trimmed and cut into 4-5 cm pieces

• Olive oil

• 2 x Tablespoons plain flour for thickening roux

• 1 x Medium/large brown onion - finely diced

• 2 x Teaspoon dried thyme leaves

• 2 x Teaspoons allspice - ground

• 2 x Tablespoon brown sugar

• 1/2 x Teaspoon crushed chilli flakes

• 1 x Cup home made style rich chicken stock - refer comment below

• 275 m/l x Tin coconut cream

• 1/4 x Teaspoon black pepper

• Salt to your taste or special diet

Preparation

In a heavy based pot, heat the olive oil to just before the burn point (important) and add the sugar in an even layer. Carefully allow the sugar to bubble and caramelise to a brown colour then quickly remove from the heat before it turns black.

Note: Take great care with this - hot sugar burns badly !

Now add the onion and fry down to caramelise with sugar. Then add add the spices, chilli flakes, pepper and salt stirring everything together then add the chicken and carefully brown on all sides. You should have a nice brown colour. Then mix again.

Next, add the stock and coconut cream. Stir then cover the pot and on a low heat cook until the chicken is firm about 20 minutes.

Last step, you may find the sauce a little runny, so make up the roux and on a low heat add small amounts, stirring as you add to your preferred thickness.

Serve with your choice of rice

To BUY the the Spices go to SPICES

Important: The Stock in this recipe should be best quality. A rich home made stock is always best. Best to avoid the salt laden cardboard stocks from the stores.