Ingredients
6bone-in chicken legs with thighs attached,skin removed
¼cuplime juice
1large tomato,chopped
4medium scallions,chopped
1large onion,chopped
2garliccloves,chopped
1hot scotch bonnet pepper,chopped
4sprigsfresh thyme
2tbsplow sodium soy sauce
1tspcoconut oil
1medium carrot,chopped finely
2tspcornstarch
1½cupsunsweetened light coconut milk
¼tspkosher salt
Preparation
Squeeze lime over chicken and rub well.
Drain off excess lime juice.
Using gloves combine tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.
Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan.
Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.
Lightly brown the chicken on medium-high heat.
When browned on all sides, pour the marinade over the chicken and add the carrots.
Stir and cook over medium heat for 10 minutes.
Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender, add salt to taste.
