Ingredients
4 cloves garlic, minced
125 ml sliced green onions (white and green parts separated)
30 g packed dark brown sugar
30 g fresh thyme leaves, chopped
15 ml minced habanero pepper
15 ml cider vinegar
10 g minced fresh ginger root
10 g kosher salt
5 g freshly ground black pepper
5 g smoked paprika
2.5 g ground allspice
8 bone-in, skin-on chicken thighs (about 1400 g)
45 ml olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
15 ml brown sugar
950 ml chicken broth
80 ml ketchup
2 bay leaves
125 g sliced carrot
125 g quartered baby bell peppers
Directions
Step 1
Prepare all the ingredients.
Step 2
In a large mixing bowl, combine garlic, the white parts of the green onions, dark brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice.
Step 3
Make 2 cuts about 2.5 cm apart into the skin side of each chicken thigh, cutting down to the bone.
Step 4
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours, or up to 12 hours. For best results, flip the thighs several times during marination.
Step 5
Remove the chicken from the marinade, scraping off any excess marinade and reserving it for later.
Step 6
In a large, deep skillet or Dutch oven, heat 30 ml of oil over medium-high heat. Brown the chicken in batches, about 5 minutes per side, until golden. Transfer the browned chicken to the reserved marinade.
Step 7
Heat the remaining 15 ml of oil in the same pan over medium-high heat. Add the diced onion and a pinch of salt, and cook until golden and caramelized, about 5-8 minutes. Stir in the brown sugar and cook until the onions are dark brown and caramelized, an additional 3-5 minutes.
Step 8
Add the chicken broth, ketchup, and bay leaves to the pan, bringing it to a boil. Add the carrots, bell peppers, browned chicken thighs, and reserved marinade.
Step 9
Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender, the sauce has reduced and thickened, about 1-1.5 hours. Skim off any excess fat that floats to the top and baste the chicken occasionally with the sauce.
Step 10
Taste and adjust the seasoning, then stir in the green parts of the green onions. Serve and enjoy!