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1
Soak & Boil the Djon Djon
55 Mins
Boiling, 100°C (212°F)
Put the dried djon djon in a bowl, cover with 500 ml of hot water and leave to soak for 45 minutes. Tip the mushrooms and their water into a saucepan, bring to the boil and boil for 10 minutes, then strain through a fine sieve, pressing the mushrooms to get every drop. Keep the black liquid; chop the softened mushrooms and set them aside to go back into the pot later.
The liquid should be almost black and smell smoky and earthy; if it is only pale brown, your mushrooms are stale and the sauce will not colour properly.
Done when: A dark, almost black liquid that smells smoky and earthy.
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2
Clean & Marinate the Chicken
15 Mins
No heat
Make the epis first: blend the parsley, half the scallions, half the garlic, half the bell pepper, the thyme and half the lime juice into a coarse green paste. Scrub the chicken with the remaining lime juice and a little salt, rinse with cold water and pat dry. Rub the meat all over with the epis, salt and black pepper, and leave to marinate for at least 15 minutes while you chop the rest.
Washing chicken in lime water is the Haitian way of cleaning meat; it freshens the flavour and the acid starts tenderising it.
Done when: Every piece coated green with epis, resting in the bowl.
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3
Brown the Chicken
12 Mins
High heat, ~200°C (400°F)
Heat the olive oil in a heavy pot over high heat. Brown the chicken in batches, 3 to 4 minutes a side, until deeply golden on all sides. Do not crowd the pot, or the chicken will steam instead of browning. Set the pieces aside as they brown.
Leave each piece alone until it releases from the pot on its own; that is when the crust has formed.
Done when: Deep golden, crusty pieces with dark, sticky bits left in the pot.
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4
Build the Sauce & Simmer
30 Mins
Low heat, gentle simmer ~95°C (200°F)
Lower the heat, add the onion, the remaining bell pepper, garlic and scallions to the pot, and cook for 5 minutes, scraping up the browned bits. Stir in the tomato paste and cook for 2 minutes until it darkens, then pour in the djon djon liquid and the chopped mushrooms. Return the chicken to the pot with any juices, add the whole Scotch bonnet, cover, and simmer gently for 25 minutes until the chicken is cooked through to 74°C (165°F).
Keep the simmer lazy: a rolling boil toughens chicken and clouds the sauce.
Done when: Chicken cooked through, sauce dark and glossy.
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5
Add the Okra & Finish
12 Mins
Low heat, gentle simmer ~95°C (200°F)
Stir in the okra, cover, and simmer for 10 to 12 minutes more, until the okra is tender but still holds its shape. Taste and adjust the salt; the sauce should coat a spoon and taste deeply earthy, with heat at the back of the throat.
Do not stir hard once the okra is in, or it will break up and turn the sauce slimy; shake the pot gently instead.
Done when: Tender okra that still holds its shape, thick dark sauce.
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6
Rest & Serve
5 Mins
No heat
Take the pot off the heat, rest for 5 minutes, and skim any fat from the surface. Lift out the Scotch bonnet and serve in deep bowls over white rice, spooning the dark sauce over each portion.
The rest lets the sauce settle and the flavours come together, so do not skip it.
Done when: A rich, fragrant stew with tender chicken and whole okra.
auto_awesome Finishing Touches & Plating
Rest the pot for 5 minutes, lift out the Scotch bonnet, and serve in deep bowls over white rice, spooning the dark sauce over each portion.
Haiti
2h 10m
