Andi Oliver served up a tasty curry chicken with escovitch pickle and mofongo on Saturday Kitchen.<\/p>\n
The ingredients are: 8 chicken thighs and\/or legs, skin on and bone-in, splash lemon juice or white wine vinegar (optional), 3 tbsp green seasoning, 1 tsp salt, 3 garlic cloves, finely grated, 1 Scotch bonnet or any chilli, finely chopped, 2 tbsp ghee or rapeseed oil, 1 large onion, finely chopped, 3 tbsp Caribbean curry powder, 375ml chicken stock, 2 tbsp chopped fresh coriander, to garnish, julienned spring onions, to garnish and julienned green chillies, to garnish.<\/p>\n
For the escovitch pickle: 1 lime, juice only, 1 blood orange, juice only, 3 tbsp caster sugar, 1 tsp allspice berries, 1 tsp juniper berries, 1 tsp black peppercorns, 50g coconut shavings, 1 onion or shallot, finely sliced, 1 Scotch bonnet chilli (or 2 if you like it truly hot), finely sliced, \u00bd carrot, peeled and finely sliced, \u00bd red pepper, seeds removed and finely sliced, \u00bd green pepper, seeds removed and finely sliced.<\/p>\n
For the mofongo: 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying, 200g streaky bacon, thinly sliced, 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks, 6 garlic cloves, peeled and left whole, handful pork scratchings, 2 tbsp good-quality extra virgin olive oil, 1 lime, juice only, 4 tbsp caramelised onions, 2\u20133 tbsp chopped fresh flatleaf parsley or coriander, to garnish, salt and freshly ground black pepper.<\/p>\n