Bennie and Tings

Introduction to Bennie and Tings

Bennie and Tings is a delightful Caribbean-inspired dish that combines the richness of seasoned chicken with the vibrant flavors of tropical vegetables. Originating from the influence of Caribbean immigrants, this dish has found its way into the hearts and homes of many who love bold and flavorful cuisine. The name "Bennie and Tings" is colloquially derived from how the local dialect would refer to "beans and things," highlighting the main components of the dish.

This dish is perfect for a family gathering or a cozy dinner, allowing you to explore the savory sensations of Caribbean spices. The blend of [bennie](/bennie) (a flavorful term for sesame seeds used in Caribbean cooking) and "tings" (referring to the assorted ingredients mixed with the chicken) makes this recipe unique and aromatic.

Ingredients

• 2 lbs of chicken (preferably thighs or breast)
• 2 tablespoons of bennie seeds (sesame seeds)
• 1 cup of onion, chopped
• 3 cloves of garlic, minced
• 2 bell peppers, sliced
• 1 cup of mango chunks
• 2 cups of coconut milk
• 1 tablespoon of allspice
• 1 teaspoon of thyme
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• 1 lemon or lime (for garnish, optional)

Preparation

1. Start by thoroughly cleaning the chicken. Pat it dry and cut it into bite-sized chunks.
2. In a large bowl, combine the chicken with allspice, thyme, salt, and pepper. Ensure the chicken is evenly coated with the spices. Allow it to marinate for at least 30 minutes to enhance the flavors.
3. While the chicken is marinating, heat a skillet over medium heat and add the bennie seeds. Toast them until golden brown and fragrant, then set aside.

Cooking Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the onions and garlic, sautéing until they are soft and translucent.
2. Add the marinated chicken pieces to the pan, allowing them to brown on all sides. This should take approximately 5-7 minutes. Ensure they're cooked through and juices run clear.
3. Add the sliced bell peppers and mango chunks to the pan, and mix well with the chicken.
4. Pour in the coconut milk, bringing the mixture to a simmer. Allow it to cook for another 15-20 minutes, occasionally stirring to prevent the milk from curdling. Use a cooking timer to keep track of the time.
5. Once the chicken is tender and the sauce has thickened, sprinkle the toasted bennie seeds over the dish and stir gently.

Serving Suggestions

Garnish your Bennie and Tings with a squeeze of fresh lemon or lime juice to add a touch of citrus. Serve this delicious dish over a bed of steamed rice or with warm, crusty bread to soak up the flavorful sauce.

Pair your meal with a light salad or a refreshing drink, such as iced tea or a tropical punch, to balance the richness of the dish.

Enjoy your homemade Bennie and Tings, and savor the fusion of Caribbean spices with tender chicken and vibrant vegetables.