Trinidad-Style Soy Chicken

My cousin-in-law's partner is from Trinidad and whenever we all get together I always manage to wangle a cookery lesson and I love every minute of it.       

This is such a tasty dish which uses a surprising amount of soy sauce...it works so well though!  Except for the marinating time, it's so quick and easy to make, served simply with basmati rice (although you can make it a bit more luxurious by serving it with rice and peas - basmati rice and red kidney beans cooked in coconut milk).

In Trinidad they always use meat on the bone so this is a slightly Anglicised version.

Ingredients

Approx. 1kg Boneless and Skinless Chicken Thighs

3 tbsp Dark Soy Sauce

1 tbsp Oil, for the marinade

1 tspn Ground Coriander

2 Cloves Garlic, sliced
2 tbsp Oil, for frying
1 Onion
1 tspn Dried Thyme (or fresh if you have it)
1 tspn All Spice
3 more tbsp Soy Sauce
Freshly ground black pepper
3 Ripe Tomatoes, cut into sixths

• Cut the chicken thighs into large pieces and put them into a bowl.  Add the soy sauce, garlic, ground coriander and the (1 tbsp) oil and mix thoroughly.  Cover and allow to marinate in the fridge for a few hours, or longer if you have the time.
• When you are ready to cook, heat the oil in a large frying pan or wok and add the chopped onion.  Add the thyme and allspice and fry the onion until soft.
• Tip the chicken with it's marinade into the frying pan with the onion and fry on a high heat for 5 minutes, turning the chicken to seal it.  Pour in the rest of the soy sauce and turn the heat down.  Simmer for 10-15 minutes until the chicken is cooked through and the sauce is syrupy.  Add pepper to taste.
• Add the tomatoes and bubble for a few minutes then turn off the heat (the tomatoes should retain their shape).
• Serve with rice...fantastic!