Chef JJ Johnson and tennis legend John McEnroe come together for the Citi Taste of Tennis Legend Series to cook a perfect Bajan Chicken Curry for an exclusive event …

Bajan Chicken Curry
Serves 6-8

2 lb chicken parts (drumsticks and thighs, skin removed)
¼ bunch fresh cilantro leaves
¼ bunch fresh parsley leaves
2 green onions, trimmed
3 tbsp fresh lime juice
1 medium green bell pepper, seeds and stem removed
1 tsp dried basil
1 tsp dried oregano
1 tbsp olive oil
1 medium onion, minced
3 cloves garlic, minced
1 tsp fresh thyme
1 tsp fresh-cracked black pepper
1 tsp sea salt
3 tbsp curry powder
3/4 cup water
1 scotch bonnet pepper, whole
1 cup chickpeas, drained and rinsed

1. Place the cilantro, parsley, green onion, lime juice, green pepper, basil and oregano
into a blender. Pulse until roughly chopped. Add a little bit of water and pulse to

2. Place the chicken pieces in a large bowl. Add herb mixture and mix into chicken. Cover
and refrigerate for at least 4 hours. Remove chicken from the marinade 15 minutes
before cooking. Do not discard the marinade.

3. Heat a large sauce-pan over medium heat. Add in oil and add onions, garlic and thyme
stir occasionally for about 2-3 minutes until the onions are translucent. Season with salt,
pepper and curry powder.

4. Increase heat to medium-high and add chicken to the pan, and cook for 2 minutes per
side. Add the marinade to the saucepan and add enough water to come about halfway
up chicken, add scotch bonnet pepper (add in whole, do not cut pepper). Stir in the
chickpeas and bring liquid to low boil. Cover, and reduce to simmer.

5. Cook at a simmer, uncovered, for about 25-30 minutes until the chicken is tender and
the sauce thickens. Adjust the seasoning to taste, remove the scotch bonnet pepper
and serve over steamed rice.