- 1 fat shallot
- 2 seconds of oil – sunflower
- a punch of salt
- 1/2 an onion
- 2.5 punches of brown sugar – demerara
- thumb of ginger
- Totally squeezed lime
- a punch of thyme (no stalks)
- a punch of all spice
- Scotch bonnets – I used 1 then added another half – be brave and add more!
- 3 cloves of garlic
- 2 seconds of soy sauce
It’s such a simple recipe that I’m not going to say too much.
It seems like a lot of salt, if you feel like it’s too much, you’ve probably got it just right. As for the Scotch Bonnets – they are ESSENTIAL. Do not substitute a different kind of chilli, Bonnets have the heat (oh my god they do), but they don’t over power the flavours from everything else. You could call it the secret ingrediant.
The shallots you could replace with any kind of salad or sweet onion really.
If you’re new to MCC a punch is about a table spoon, a pinch a teaspoon and a second of pouring is about a tablespoon. You’ll get used to it.
Ok, here we go. Chuck everything into a blender and whizz unitl a paste. The end. Da daaa
I like it a little bit chunky, you might like it smooth, just keep whizzing.
You can use as a sauce or a marinade. For the marinade, cover the chicken with the sauce, cover with cling film and leave for a few hours. Barbecueing is best, but 35-45 minutes in the oven and then 10 minutes under a hot grill will give you crispy skin and still taste amazing.
We had four bits of chicken each and frankly it wasn’t enough. With the 1 and 1/2 bonnets it was hot but not too hot for my kids.