⅓ Scotch Bonnet Chilies or Habanero, for heat to taste
2 Tablespoons Tomato Paste
½ Bunch Thyme
2 Cups Chicken Stock
1 Dash Salt, to taste
¼ Cup Olive Oil , more for cooking
Steps to Prepare
Using the Slicer Blade, thinly slice the green cabbage.
Prepare the Pikliz by tossing the cabbage, 2 thinly sliced scotch bonnet chilies, and thinly sliced shallots in a bowl. Submerge in a mixture of white vinegar and a tablespoon of salt. Mix and keep in the fridge until ready to use.
Using your Veggie Bullet, spiralize the carrots. With the Slicer Blade, thinly slice the plantains, yellow onion, and capsicum.
In a wide casserole, heat 1/4 cup olive oil until hot but not smoking.
Fry plantain slices until golden and lightly crisped on the outside. Season well with salt. Once ready, transfer to a paper towel lined plate.
Wipe out casserole and add more oil. On medium high heat, quickly sauté carrots until bright orange yet still crisp. Season with salt.
Pat chicken dry with paper towels and season with salt and pepper.
Sear skin side only in pan until golden brown.
Remove chicken from pan and reserve.
Wipe out any very dark bits from the casserole pan.
Turn heat to medium high and add onions and garlic. Cook until almost tender and lightly caramelized.
Add capsicum and chili. Cook briefly until colors brighten and turn off heat.
Remove mixture from pan. Wipe out pan and add 3 tbs olive oil. Heat oil and add tomato paste.
Cook until tomato paste is one shade darker. Add chicken back to the pan making sure all pieces are skin side up. Add the rest of the vegetables back into the pan.
Sprinkle with whole thyme springs. Hand squeeze juice from citrus over chicken.
Add chicken stock. Cook very briefly over heat to dislodge tomato paste from bottom of pan.
In a 180-degree oven or over a low stove top simmer, cook chicken gently until cooked and pull from bone tender, about 15 minutes.
Let chicken rest about 5 minutes before serving.
Once chicken is ready, spread a thin layer of pikliz over the entire dish. Drizzle with olive oil, sprinkle with sliced scallions and picked parsley leaves. Enjoy!