Equipment
Ingredients
Quick Mango Pickle
- 200 g green mango, peeled and finely diced
- 60 ml white vinegar
- 30 ml lime juice, freshly squeezed
- 5 g mustard seeds
- scotch bonnet pepper, minced, seeds removed for less heat
- 4 g kosher salt
Green Seasoning & Chicken
- 50 g scallions, roughly chopped
- garlic, peeled
- 10 g fresh thyme, stems removed
- scotch bonnet pepper, roughly chopped
- 30 ml water
- 800 g boneless skinless chicken thighs
Sweet Potato Roti
- 250 g sweet potato, boiled and smoothly mashed
- 300 g all-purpose flour
- 8 g baking powder
- 5 g kosher salt
- 50 ml water, warm
- 30 ml neutral oil
Coconut Rundown Sauce
- 400 ml full-fat coconut milk
- 30 g scallions, bruised
- 5 g fresh thyme, whole sprigs
- whole allspice berries, lightly crushed
- garlic, smashed
Ital Vegetables
- 200 g calabaza pumpkin or butternut squash, peeled and cubed
- 100 g okra, sliced into thick rounds
- 150 g callaloo or fresh spinach, roughly chopped
Chicken Dredge & Frying
- 200 g all-purpose flour
- 50 g cornstarch
- 10 g kosher salt
- 5 g smoked paprika
- 1500 ml neutral frying oil
Nutrition (per serving)
Method
Combine the diced green mango, white vinegar, lime juice, mustard seeds, minced scotch bonnet, and salt in a bowl. Mix thoroughly and set aside to pickle at room temperature.
In a blender or food processor, combine the scallions, garlic, thyme, scotch bonnet, and water for the green seasoning. Puree until a smooth, vibrant paste forms.
Place the chicken thighs in a large mixing bowl and massage the green seasoning thoroughly into the meat. Cover and marinate in the refrigerator for at least 4 hours.
In a separate bowl, mix the mashed sweet potato, flour, baking powder, and salt. Gradually add the warm water and a splash of oil, kneading gently until a soft, slightly tacky dough forms.
Cover the sweet potato dough with a damp kitchen towel and let it rest at room temperature.
In a heavy-bottomed saucepan over medium heat, combine the coconut milk, bruised scallions, thyme sprigs, crushed allspice, and smashed garlic. Bring to a boil, then reduce the heat to a simmer and let it reduce until thick and the natural coconut oils begin to separate on the surface.
Add the cubed pumpkin, sliced okra, and a splash of water to a separate skillet. Simmer gently until the pumpkin begins to soften, then fold in the callaloo or spinach until wilted. Keep warm.
Divide the rested sweet potato dough into equal portions and roll out into thin discs. Heat a tawa or cast iron skillet over medium-high heat. Sear each roti, brushing lightly with oil, until puffed and charred spots appear on both sides.
Pour the frying oil into a Dutch oven or deep fryer and heat to 175°C/350°F.
Whisk together the flour, cornstarch, salt, and smoked paprika for the dredge. Remove the marinated chicken from the fridge and dredge each thigh in the flour mixture, pressing firmly so the dry ingredients adhere to the wet marinade.
Carefully lower the dredged chicken into the hot oil. Fry until the crust is deep golden brown and the internal temperature reaches 74°C/165°F. Remove and drain on a wire rack.
Spoon a generous puddle of the coconut rundown sauce onto each plate. Top with the earthy ital vegetables, rest the crispy fried chicken alongside, and serve with the warm sweet potato roti and a side of quick mango pickle.
Chef's Notes
- Green seasoning is the backbone of Caribbean savory cooking. Make extra and store it in the freezer in ice cube trays for an instant flavor base in soups, stews, and marinades.
- The heat of a scotch bonnet pepper resides primarily in the seeds and the white placental rib. Carefully core these out if you want the distinct fruity, floral flavor of the pepper without overwhelming spice.
- Ital cooking originates from the Rastafari movement and traditionally uses no salt, relying completely on fresh herbs, spices, and the natural flavor of the vegetables. The rundown sauce provides rich, savory notes to complement the subtle vegetables.
- Always let fried chicken rest on a wire rack rather than paper towels. Paper towels trap steam escaping from the hot chicken, which will quickly turn your crispy crust soggy.
Storage
Refrigerator: 3 days — Store components in separate airtight containers. Roti will harden and requires gentle reheating.
Freezer: 1 month — Chicken and roti freeze well. Do not freeze the mango pickle or ital vegetables.
Reheating: Wrap roti in damp foil and heat at 180°C/350°F. Reheat chicken in the oven to re-crisp. Gently simmer the rundown and vegetables on the stove.
