A lot of people claim a lot of things. In Germany we have a saying that goes “Love goes through the stomach” meaning that if you want a person to love you, you have to appease their gut and tastebuds.
Now, I somewhat agree, I love food and food loves me but I think I can happily eat a mountain of chicken wings with my friends and be content without my spouse being present.
But some people, in this case marriage hungry women, insist on the connection between love and food so much so that there are firm believers of the magic of the engagement chicken.
In all honesty, I find it difficult to not sound patronising when speaking of women who cook this dish for their boyfriends, so I won’t say anything at all. However, I did check out the recipe and it is quite uninspiring. Not that it wouldn’t be delicious nonetheless.
On the weekend I made my signature dish of Jerk Chicken for my boyfriend, not because I wanted him to propose but simply because the dish is pretty special.
Shonette suggested the dish should be baptised the infidelity chicken as it is so good, it makes men cheat on their wives.
Tongue in cheek quite clearly but here is my beautiful recipe which I got given by my friend’s mum who’d cook this every Sunday.
Ingredients for 4
- 8 chicken thighs, skin on
- 3 large tomatoes
- 1 onion
- 3 cloves of garlic
- 2 tsp dried thyme
- 1 Tbs honey
- 3 Tbs soy sauce
- 3 heaped tsp Jerk Seasoning
- 1 tsp Mild Curry Powder
- 1 scotch bonnet (or however much else you dare)
For the rice
- 1/2 tin of kidney beans
- rice for 4
- 1/2 stock cube
- 1 tsp Dried Thyme
For the sauce
- 1 big chunk of creamed coconut
- Splash of double cream
Add the chicken thighs to a casserole dish that preferably comes with a lid.
Chop tomatoes, onion and mince the garlic. Add to the chicken thighs.
Add all other ingredients and give it a good mix. Now cover the dish in either foil or close the lid and let it marinate over night preferably or at least for 3 hours.
When ready to cook, heat the oven to 175C and cook the chicken with lid on or foil on for 1.5 hours.
When done, take the thighs out and put them under the grill to crisp up the skin.
Meanwhile boil rice with kidney beans, thyme and a bit of stock.
Pour the marinate that has collected in the dish into a small saucepan. Bring to boil and add a cornflour solution (tsp of cornflour with a tiny bit of water) to the sauce to bind it.
Add creamed coconut and stir until melted.
If you want to be decadent, add a splash of cream.
Serve with the sauce over rice and chicken.
Try and eat for yourself.