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The Art of Flavour Sunday e-magazine


Trinidad and Tobago Chicken with Burnt Dark Sugar, Coconut Cream, Allspice and Thyme

Important message: To everyone who loves to cook and loves true natural flavour.

Before you start your recipe we strongly recommend you have the very best ingredients. Stale ingredients and stale herbs and spices will do little to give the true flavours this exciting recipe promises.

We invite you to check our premium herbs and spices for the very best freshness and quality.

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  • 4-6 Chicken thighs, boned

  • Olive oil

  • 1 x Teaspoon ground thyme

  • 2 x Teaspoons ground coriander

  • 2 x Teaspoons allspice ground

  • 1 x Tablespoon brown sugar

  • 1 x Medium red onion, diced

  • 1/2 x Cup shallots, washed and diced

  • 1 x Medium carrot, very finely chopped

  • 1 x Teaspoon crushed chilli flakes

  • 1 x Cup arborio rice

  • 3 x Cups rich home made chicken stock - refer comment below

  • 200g x Coconut milk

  • 1/2 x Teaspoon black pepper

  • Salt. This recipe works nicely without salt, however, if you prefer, add salt to your taste and diet when adding the spices


Mix all the spices together to give an even mix then in a large bowl hand rub the chicken with the spices and a little olive oil then refrigerate for at least 30 minutes.

Then in a heavy based pot heat the olive oil to just before the burn point 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 chicken, shallots, carrots, crushed chilli flakes and stir well to combine with the hot sugar in the pan.

Next, add the rice, stir then add the red onion, coconut milk and stock. Stir, cover the pot and on a low heat cook until the rice is fully cooked - about 30 minutes and the liquid is absorbed.

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

Comments: Be sure the arborio rice is soft and fully cooked. Important. During cooking, add a little stock or water if necessary.