Griot

Instructions

1. 1 Combine the sour orange juice, minced garlic, diced shallots, epis paste, halved scotch bonnet, and dried thyme in a large bowl, mixing well to create a vibrant, aromatic citrus-herb marinade for the chicken.
2. 2 Add the chicken pieces to the marinade, turning each piece to coat thoroughly, then cover the bowl tightly with cling film and refrigerate for at least four hours or preferably overnight to develop deep flavour.
3. 3 Transfer the chicken and all its marinade to a large heavy pot, add just enough water to barely cover the pieces, and bring to a gentle boil over medium heat, then reduce to a simmer.
4. 4 Braise the chicken in the marinade liquid for thirty to thirty-five minutes until the meat is fully cooked through and tender, and the braising liquid has reduced to a concentrated, flavourful glaze coating the pieces.
5. 5 Remove the braised chicken from the pot using tongs and place the pieces on a wire rack set over a baking sheet, allowing them to drain and cool for ten minutes while the surface dries, which is essential for achieving a crispy finish.
6. 6 Heat enough vegetable oil for deep frying in a large, deep pot or Dutch oven to 175 degrees Celsius, using a thermometer to ensure the correct temperature for even browning without burning.
7. 7 Carefully lower the braised chicken pieces into the hot oil in batches, frying each batch for five to seven minutes, turning once, until the exterior is deeply golden, caramelised, and shatteringly crisp on all sides.
8. 8 Transfer the fried chicken to a clean wire rack or paper towel-lined plate to drain excess oil, then serve immediately alongside generous portions of pikliz, fried plantains, and rice and beans.