Jamaican Squash & Chicken Curry

Ingredients

• 1 Scotch bonnet pepper
• 2 cloves garlic
• 5 dried allspice berries
• 2 tbsp fresh thyme leaves
• 3 green onions, roughly chopped
• 3 tbsp Jamaican-style curry powder, divided
• 15 mL (1 tbsp) soy sauce
• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 15 mL (1 tbsp) canola oil
• 1 small yellow onion, thinly sliced
• 1 chicken bouillon cube
• 1 butternut squash, peeled, seeded and cut into 5 cm (2-inch) chunks
• 1 L (4 cups) water
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Add the Scotch bonnet, garlic, allspice, thyme, green onions, 2 tbsp curry powder and soy sauce to a small blender. With the motor running, add just enough water to create a thick, pourable marinade. Blend until smooth.
2. Place the chicken in a resealable bag and pour over the marinade. Refrigerate for at least 2 hours, preferably overnight.
3. Heat the canola oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches, remove the chicken from the marinade, allowing the excess to drip off. Reserve the marinade. Brown the chicken well on all sides, then transfer to a plate.
4. Add the onion and remaining 1 tbsp curry powder to the pan. Cook for 2–3 minutes, scraping up the browned bits from the bottom.
5. Add the reserved marinade and cook for 1 minute. Add the water and bouillon cube and bring to a full boil. Boil for 3-4 minutes.
6. Return the chicken to the pan along with the squash. Reduce the heat to medium-low, cover and gently simmer for 35–40 minutes, or until the squash is tender and the chicken reaches a minimum internal temperature of 74°C (165°F).
7. Taste and season with salt and pepper as needed. Serve hot.