top of page

Village Chicken


Whole Village Chicken ( cut into portions)

1 Sliced Onion

3 Cloves Garlic ( chopped )

1 Scotch Bonnet Chillie ( optional )

2 Bay Leaves

1 tbsp Hinds Chicken Spice

1 tsp Hinds BBQ Spice

1 tsp Hinds cayenne Spice

5 Black Pepper Corns

Rock Salt to taste

1 lt Water

1 tbsp Vegetable Oil


Heat pot and place in oil

Add garlic, onion, Hinds Spices, bay leaves, pepper corns, chillie and salt to pot

Fry for a further 5 mins

Add water and bring to the boil

Boil for 2hrs adding water if need be until the village chicken is tender

Turn the heat down to low and reduce water to where the village chicken is sitting in its own fat

Remove village chicken from pot, and fry in its own oil in separate pan to brown, serve and enjoy with some nshima!!

bottom of page