Marinate the chicken: Combine chicken thighs with crushed garlic, chopped pimentoes, thyme, coriander, parsley, and a good amount of salt and pepper. Make sure each chicken piece is coated evenly. Transfer to the fridge and leave to marinate for a minimum of 2 hours or anywhere up to 24 hours. 

Browning Sauce: Heat a large frying pan with oil to medium heat. Sprinkle the sugar evenly across the pan. Try to avoid lumps of sugar, the more evenly spread the easier it will start to melt.

You will see the sugar starting to liquefy and take on the consistency of syrup. The process does require a little patience so don’t be tempted to turn up the heat.

The sugar will start to lighten, getting a little frothy and with small bubbles. This is good. Refer to the images in the post to see exactly how this process looks. You know the sugar syrup is ready when it starts to turn a darker shade of brown and has a very frothy texture with lots of bubbles. This is the crucial moment to add the chicken before the sugar turns black and bitter. As the point is to caramelize, it's important you catch the sugar syrup at this exact point.

Place chicken skin side down into the pan and coat evenly in the sugar syrup. Fry a few minutes then place a lid on top and turn the meat down. Allow the chicken to cook for 20 minutes until the juices have released into the pan.

After this time, remove the lid and add 100ml water. This is for creating the gravy. Place the habanero chilli into the pan as a whole piece to add extra flavour. Cover again and cook for 30 minutes until the chicken is very tender and you have a thick gravy sauce.

To finish the dish: Remove chicken from the heat, squeeze with lime juice and garnish with extra chopped parsley and coriander. Serve with coleslaw, mango habanero sauce, and rum punch.