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Trinidadian pelau

Ingredients

• 200g skinless chicken thigh fillets, cut into pieces
• 1 lemon, juiced
• 3 tbsp green seasoning
• 2 tbsp soy sauce
• 2 tbsp sunflower oil
• 25g dark brown muscovado sugar
• 125g dried gungo peas, soaked and boiled, or 1 tin, drained
• 75g pumpkin or squash, peeled and diced
• 75g carrots, diced
• 2 cloves garlic, crushed
• a few sprigs thyme
• 10g ginger, peeled and finely grated
• 2 spring onions, finely sliced
• 1 scotch bonnet, halved, plus extra sliced to serve
• 1 tbsp tomato ketchup or tomato purée
• 1 tbsp gravy browning
• 400ml tin coconut milk
• 500g long-grain rice
• chopped to make 2 tbsp coriander or chadon beni

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