Chicken with Lime and Angostura Bitters

This was inspired by a Levi Roots recipe from his book "Caribbean Food Made Easy" but cooked in a heavily modified manner. The original recipe used raw chicken legs, wings and thighs and requires marinating time and oven baking. This recipe uses breast meat (healthier) which can be pre-cooked (recommended) and only takes about 5 minutes to make.


For 1 Continued...
1 tbspn oil 1 portion precooked chicken (see note 1)
½ garlic clove (2 - 3 gm) 1½ tbspn lime marmalade (1 tbspn + 1½ tspn)
½ tspn chilli powder salt and pepper to taste
¼ tspn ground ginger 1 tbspn lime juice
½ tspn dried thyme ½ - 1 tspn Angostura bitters to taste (see note 2)
¼ tspn dried mint  



  1. Over a low heat, heat the oil and fry the garlic, stirring, for 30 seconds.
  2. Add the chilli powder, ground ginger, thyme and mint and cook, stirring, for 30 seconds.
  3. Increase the heat and add the chicken, marmalade, salt, pepper plus a little warm water and cook, stirring regularly, for 3 min, adding a little more water as needed to prevent drying (see note 3).
  4. Reduce the heat and stir in the lime juice and bitters and cook for 30 seconds.


  1. Serve with rice, spoon over the remaining sauce and garnish with a little fresh mint leaves.


(1) Raw 1 inch cubed chicken could be used but the cooking time at stage 3 will need to be increased and a little more water used.
(2) Angostura Bitters contains alcohol so this may not be suitable for children and some adults. Adding it at the end of cooking will retain more flavour but burn off less alcohol. It could be added at stage 3 to further reduce the alcohol content although the flavour will also be reduced.
(3) The sauce should be minimal and a little sticky.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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