You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp browning sauce
1 tsp ground allspice
1 tsp dried thyme
½ tsp sea salt
½ tsp black pepper
1 tbsp sunflower oil
For the Stew
1 onion, sliced
1 red pepper, sliced
2 garlic cloves, finely grated
1 tbsp tomato ketchup
1 tsp brown sugar
1 Scotch bonnet, left whole
250ml chicken stock
For the Dumplings
120g self-raising flour
30g cold butter, grated
Pinch of salt
60ml cold water
Optional but Dangerous
Rice and peas
Fried plantain
Extra Scotch bonnet
Method
Preheat your air fryer to 195°C.
Toss the chicken with browning sauce, allspice, thyme, salt, pepper and oil.
Air fry for 10 minutes, shaking halfway, until dark at the edges.
Place the onion, pepper, garlic, ketchup, sugar, Scotch bonnet and stock in a deep heatproof dish.
Air fry at 185°C for 8 minutes, then stir in the browned chicken.
Rub the butter into the flour and salt, add the water and form eight small dumplings.
Sit the dumplings on top of the stew with space between them.
Air fry at 180°C for 10-12 minutes until the dumplings are cooked and lightly golden.
Check the chicken reaches 75°C and remove the whole chilli if preferred.
Rest for 4 minutes before serving.