Barbados Chicken

Ingredients:

• 1 chicken, cut into 10 pieces (1.8 kg)
• 1 Scotch bonnet or habanero pepper
• 2 chopped red bell peppers
• 1 medium onion, chopped
• 4 chopped green onions
• 2 chopped cloves of garlic
• 1 tbsp allspice peas
• 1 teaspoon black peppercorns
• 1/2 cinnamon stick
• 4 sprigs of fresh thyme
• 1/4 cup fresh lime juice (about 5 limes)
• 1/4 cup olive oil plus 3 tablespoons for frying
• 55 g softened butter
• Salt
• Coriander leaves for garnish

Preparation:

1. Wash the chicken pieces, dry them and place them in a shallow glass dish.
   
   Place the allspice, black pepper, and cinnamon stick in a pepper mill. Grind to a powder. Place the onion, pepper, green onion, garlic, Scotch bonnet pepper, thyme, lime juice, olive oil, butter, and ground spices in a regular blender. Blend until smooth. If the puree is too thick, add a little water.
   
   Pour the puree over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 30 minutes before cooking.
2. Preheat oven to 190°C.
   
   Pour the remaining 3 tablespoons of oil into a large ovenproof skillet and heat it over medium-high heat. Remove the chicken from the marinade and season with salt. Brown the chicken on both sides, then transfer the skillet to the oven and bake until cooked through, about 20 minutes. Serve garnished with cilantro leaves.