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INGREDIENTS AND RECIPE:
* marinate 4 lbs hen butchered into preferred cuts, with a blend of:
- 3 shallots
- 2 habanero peppers
- 1/2 tsp fresh or dry thyme
- 1/2 tsp fresh or dry rosemary
- 1 tbsp ginger paste
- 3 garlic cloves
- 2 chicken bouillon cubes
- 1/2 tsp fennel or aniseed
- 1/2 tsp white pepper crushed
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp curry powder
- 2 tbsp water
- optional 1 tsp all purpose seasoning
* Rinse blender with 1/2 cup water and add to chicken
* add 1 small bay leaf to chicken and marinate at least 30 minutes, and then cook on medium heat for at least 30 mins. Stir when chicken comes to a boil. Separate chicken from both, in preparation for deep frying chicken pieces. Set broth aside for later use.
* Deep fry the following vegetables in cooking oil till caramelized: 2 large onions sliced, 2 red, and 1 green bell peppers sliced, 3 garlic cloves, 1 scotch bonnet chili. Set caramelized vegetables aside.
* Deep fry chicken pieces, separated from broth, in same cooking oil, till skin is crispy, and golden brown, and set aside.
* Blend caramelized vegetables with 6 fresh tomatoes, and set blend aside.
* In same cooking oil, fry 2 heaping tbsp tomato paste till bead-like texture is formed, then add blend of tomatoes and caramelized vegetables.
* Rinse blender with 1/2 cup water and add to pot, stir to combine evenly, cooking on medium heat.
* Crush 4 green cardamom pods and add to pot.
* Add to stew, 1 tsp curry powder, 1/4 tsp smoked paprika, 1 tsp all purpose seasoning, or 1 chicken bouillon cube, 1/4 tsp crushed white pepper, and cook on medium heat, with lid on with a slight vent, to promote, and facilitate frying of the stew. Fry for 20 mins.
* Add broth to stew, and stir. Then add fried chicken, submerge all chicken pieces, and cook on low heat for 20 further minutes.
* Skim oil off stew, and store oil in fridge for later use.
** serve with a salad, and steamed rice. **
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