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Brothers Craig & Shaun cooking a delicious brown stew chicken and jollof bulgur wheat - Full recipe below

Ingredients

1kg. Skinless chicken thighs

1 tsp. salt

1 tsp. Black pepper

1 tsp ground pimento

1 tsp all purpose seasoning

1 tsp browning

2 tbsp. vegetable oil

1 medium onion diced

4 garlic cloves diced

handful of fresh thyme

1 scotch bonnet pepper

250ml water



Place your chicken in a mixing bowl then season with salt, pepper, pimento, all purpose, paprika, browning, mix together and marinate overnight.

Add vegetable oil to your frying pan on a medium heat, then add sugar and caramelise for a few minutes. Add chicken pieces and start to brown on each side.

add onions, garlic, thyme, scotch bonnet, add water then stir well. cook down for 30 minutes on a medium heat, stirring occasionally then simmer until ready. remember to take out scotch bonnet.



Recipe for Jollof bulgur wheat



1 Red bell peppers

2 Red onions diced

3 small tomatoes

8 garlic cloves

1 scotch bonnet, deseeded

Thumb of ginger

357ml water

2 tbsp. Tomato purée

1 tsp sea salt

1 tbsp. Tsp all purpose or 1 Maggie cube

2 bay leaves

500g washed bulgur wheat



In a blender, add Red bell peppers, 1 red onions, tomatoes, garlic, scotch bonnet, ginger, 250ml water and blend til smooth.

In a saucepan add some cooking oil on a medium heat with red onions and tomato purée then sauté for 3-4 minutes until translucent.

Now add the tomato mix to the sauce pan and mix in and add salt, black pepper, all purpose or Maggie cube and bay leaves. Mix in your bulgur and add 125ml of water so that level is a few inches above the bulgar. Bring to a boil, then turn to a low heat, add a sheet of foil on top and place lid on and cook for 20 minutes.