- 8 chicken thighs
- 1 onion
- 3 garlic cloves
- 1 madame jeanette (chili pepper)
- 1 large tomato
- 1 bay leaf
- 1 teaspoon sambal
- 2 tablespoons sweet ketjap
- about 3 cm ginger root (1.18 inch)
- 1 cube of chicken stock
- 1 teaspoon ground laos
- 1 tablespoon Chinese five spice
- optional: sunflower or other neutral oil
- salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- Dutch oven or slow cooker
- wooden spoon
Preparation — 15 minutes + marinating time
Peel and finely chop the onion and garlic cloves. Peel and finely grate of chop the ginger root.
Combine the chopped onion, garlic and ginger with ketjap, Chinese five spice, lalos and sambal. Add to the chicken thighs and make sure they’re completely coated. Cover and marinate for at least an hour, but preferably overnight. Chop the chili pepper in half and remove the seeds for a milder version if you like.
Finishing the slow cooker Surinamese chicken thighs — 4 hours
Rinse the tomato, remove the hard parts and chop into chunks. If you’re using a Dutch oven, you need cook the chicken first until they’re beautiful golden brown on all sides. Then add the tomato, bay leaf, broth cube, halved pepper and a dash of water. Simmer the chicken tot about 1,5 to 2 hours with a lid on.
For the slow cooker method you can add the marinated chicken, tomato, bay leaf, broth cube and a dash of water without cooking it first. Set the slow cooker to the lowest setting for about 4 hours. Remove the bay leaf and madame jeanette pepper and season with salt and maybe a bit more sambal for a spicier version. Garnish with celery and serve e.g. with Surinamese bami. Enjoy!