Caramel-lime chicken with caribbean mash

In the Caribbean kitchen we have a cooking technique called 'brown-down' that gets the meat or fish going in a caramelized sugar, making a deliciously sweet and savoury dish.

Ingredients

Instructions

1. Toss the chicken in the salt and pepper. Put the oil in a large frying pan (with lid) and sprinkle on the sugar. Leave to cook over a low to medium heat until the sugar starts to brown (about
   6-8 minutes). Do not stir or the chicken will clump. You may want to turn the heat up slightly to after a few minutes to hurry it along a bit, but keep eye on it so it doesn't burn.
2. Meanwhile, cut the potatoes into medium, equal sized chunks. Put in cold water, bring to the boil and simmer until tender (about
   8-10 minutes). Drain and mash with the butter and season with nutmeg, allspice and salt and pepper.
3. Put the chicken in the pan, turn down the heat and cover with the lid. Cook for
   10 minutes, then turn the chicken over, add the lime juice, put the lid back on and cook for another
   10 minutes.
4. Check that the chicken is cooked through. Remove the pieces from the pan and keep warm. Stir the sauce, turn up the heat and let it bubble away for a couple of minutes to thicken slightly and come together. Pour over the chicken. Serve with the mash.

Nutrition

Caribbean Food Made Easy