Make Ahead

Finger Lickin Geera (Cumin) Chicken.

July 24, 2011
0 Ratings
  • Serves 4-6
Author Notes

Typically served as an appetizer, it is a popular dish in Trinidad and quite common in Bars and Rum-shops to accompany drinking. Geera Chicken is also served during card games and weekend limes (party). The chicken must Marinate over night. Email Darrel if you have any questions, [email protected]@darrel3000

What You'll Need
  • Cooking
  • 1 whole chicken about 4 lbs
  • 2 Limes
  • 1 heaping tbsp Dark Madras Curry powder
  • 2 heaping tbsp Garam Massala
  • 4 teaspoons Geera seeds, medium roast and ground.
  • 5 teaspoons light Vegetable oil
  • 0 1/2 medium Onion, finely chopped.
  • 2 cloves garlic, crushed
  • 1 Scotch Bonnet pepper chopped or substitute Habanero pepper
  • 1 chopped Chives to garnish
  • Marinade
  • 4 cloves Garlic, crushed
  • 10 leaves Shado beni (recao/culantro) Blended, you may substitute Cilantro
  • 4 leaves fresh Cuban Oregano (Trinidadian Thyme) Blended or 2 tbsp dried Oregano
  • 3" fresh Ginger, blended
  • 2 teaspoons salt or to taste
  • 2 teaspoons black pepper
  • 2 tablespoons soy sauce
  • 4 dashes Angostura Bitters
  1. Quarter chicken, dibone thighs & breast, trim off fat and thick skin (back, neck, liver and gizzard optional). In a large bowl rinse chicken once, drain, cover with water and add the juice of two limes and wash properly, drain and rinse once more. Cut breasts and thigh meat into bite size pieces, cut the legs and wings once. Season chicken with marinade and place in fridge to marinate overnight.
  2. In a small bowl add Curry powder, Garam Massala , chopped onions, 2 cloves crushed garlic, and 1 Scotch Bonnet Pepper, add water to make a thick paste. (Use Scotch Bonnet/Habanero Pepper without seeds for less heat but use ½ the pepper at a minimum for that specific flavouring). In a large heavy iron pot or Saucepan, over medium heat, add oil. When the oil is hot add the paste and cook for 3 minutes, constantly stirring.
  3. Reduce heat, add Chicken and mix thoroughly, cover and let simmer in its own juices for 20 minutes, turning every 3 minutes. Keep covered so that it doesn’t dry out. Add ½ cup boiling water if it dries out too soon.
  4. In a small frying pan roast Geera on low heat until brown, keep shaking the pan. remove and let cool. grind in a small grinder or on a cutting block using your rolling pin. should make about 4 tsp grounded.
  5. Remove cover from iron pot. Add ground Geera and stir thoroughly. Let cook for another 4 minutes turning once. Remove from heat and place in a serving bowl. It should be dark in colour. Garnish with chives. Note: There should be almost no sauce remaining when its done, just enough to coat the chicken pieces.

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