Preparation Instructions

• Pick the leaves from 15 fresh thyme sprigs (about 1 tablespoon), coarsely chop 1 small red onion, thinly slice 3 medium scallions, and trim and thinly slice 1 small habanero or scotch bonnet pepper.
• Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons of the Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground white pepper, and ½ teaspoon black pepper to the bowl and stir to combine.
• Cut 4 pounds bone-in chicken pieces into rough 3-inch pieces, add to the marinade and toss to combine, massaging the seasonings into the chicken. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.
• Mince 2 garlic cloves. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the garlic and remaining 1 teaspoon Jamaican curry powder and cook until fragrant.
• Using tongs, transfer the chicken into the pot and reserve the marinade. Cover and cook for 5 minutes.
• Uncover and stir the chicken, ensuring it is not stuck to the bottom. Add 2 cups water to the reserved marinade and stir to combine, then add to the pot.
• Cover and boil, stirring occasionally, until the chicken is cooked through and tender, about 30 to 35 minutes.
• Meanwhile, peel and cut 2 medium white potatoes into large dice and 1 medium carrot into medium dice.
• Add the potatoes, carrots, chicken bouillon, and allspice berries to the pot. Stir until bouillon is dissolved and season with salt as needed.
• Cover and boil until potatoes are fork-tender and sauce is thickened, about 8 to 10 minutes. Serve with roti or steamed rice.