Chicken and Cabbage Griot's Cookbook

Infused with bold Caribbean flavors and vibrant textures, "Chicken and Cabbage Griot's Cookbook" is a soul-warming meal that highlights tender, spice-marinated chicken thighs nestled into a medley of sautéed cabbage, carrots, and peppers. With a fragrant blend of allspice, thyme, and the fiery heat of scotch bonnet pepper, this dish captures the essence of comfort food with a kick. Finished with a simmer in savory chicken stock, the juicy chicken and softened vegetables harmonize beautifully, creating a one-pan delight that's both hearty and healthy. Quick to prep and perfect for serving over rice or with plantains, this recipe is a flavor-packed crowd-pleaser ideal for weeknight dinners or special occasions.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 pieces lime
• 2 tablespoons white vinegar
• 4 cloves garlic cloves (minced)
• 1 teaspoon fresh thyme
• 1 piece scotch bonnet pepper (finely chopped)
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 medium head cabbage
• 2 medium carrots (julienned)
• 1 medium red bell pepper (sliced)
• 1 medium onion (sliced)
• 5 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chicken stock
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Directions

Step 1

Clean the chicken thighs by rubbing them with the juice of one lime and 2 tablespoons of white vinegar. Rinse well with water and pat dry.

Step 2

In a large bowl, mix the minced garlic, thyme, chopped scotch bonnet pepper, ground allspice, paprika, salt, and black pepper. Add the chicken thighs to the bowl and coat them evenly with the spice mixture. Cover and marinate for at least 1 hour or overnight for better flavor.

Step 3

Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown and crispy, about 4-5 minutes per side. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of oil. Sauté the sliced onions, julienned carrots, and red bell pepper until softened, about 5 minutes.

Step 5

Chop the cabbage into bite-sized pieces and add it to the skillet. Stir well to combine with the sautéed vegetables.

Step 6

Add the seared chicken thighs back to the skillet, nestling them into the vegetables.

Step 7

Pour 1 cup of chicken stock over the mixture, reduce the heat to low, and cover the skillet. Allow the chicken and vegetables to cook for about 25 minutes, stirring occasionally, until the chicken is tender and the cabbage is soft.

Step 8

Taste and adjust seasoning with more salt and black pepper if needed.

Step 9

Serve hot, garnished with fresh parsley if desired. Pair with rice, plantains, or bread for a complete meal.

Nutrition Facts

Serving size	(2087.7g)

Amount per serving	% Daily Value*
Calories	2244.8

Total Fat 163.9g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 42.2g
Cholesterol 507.3mg	0%
Sodium 3159.3mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 26.7g	0%
Total Sugars 35.7g
Protein 133.7g	0%

Vitamin D 0IU	0%
Calcium 456.8mg	0%
Iron 13.3mg	0%
Potassium 3114.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 22.9%

Carbs: 14.1%