Green onion, scallion, ramp
(cut into 1/2 inch pieces)
Lemon and Herb Seasoning, McCormick
(or herb blend of choice)
(plus 3 Tbsp)
Salt and pepper
Apple cider vinegar
Rinse chicken. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper.
Add chicken to marinade, cover and refrigerate overnight.
In a medium Dutch oven, combine 1/3 olive oil and the sugar.
Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot.
Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.