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  • 2 pounds of boneless chicken thighs 

  • 2 tsp Salt 

  • 2 tsp roasted garlic powder

  • 2 tsp turmeric 

  • 2 tbsp. Curry powder 

  • 1 tbsp. dash of the original blend 

  • 2 limes

  • 3 stems of green onions 

  • 1 tbsp. olive oil 

  • 1 medium onion sliced

  • 3 mini bell Peppers

  • ¾ c chicken stock 

  • ½ tsp curry powder 

  • 1 tsp chicken bouillon 

  • ½ c carrots 

  • 1 c potatoes

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(Bahamian-inspired dish)
The hunger & fatigue that follows a 12 hour shift usually means one thing, find a quick &

  • Cut chicken thighs into small pieces & season with salt, garlic powder, turmeric, curry powder, Mrs. Dash's original blend, the juice of two limes, & green onions. Refrigerate overnight. 30 minutes will do if that’s all the time you have.

  • Heat the saucepan to medium-high & add one tablespoon of olive oil. Sear all chicken pieces on each side then set aside on a plate.

  • Add onions to the pan along with bell peppers & green onions. Cook for 2-3 minutes then add the chicken stock with curry powder & chicken bouillon. Stir & allow to simmer for about 2 minutes then add carrots & potatoes. 

  • Return chicken to the pan, with broth & vegetables, then cover & cook on medium-high for 15 minutes. Then, reduce heat to simmer for 10-15 minutes.

  •  Serve with white rice, coleslaw, fried plantain, & sweet corn.

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