Prepare marinade for the chicken by whisking together in a small bowl the following –

3 Tbsp. African Jerk Paste
3 Tbsp. Mombasa (reserve the rest for later)
1 ½ tsp. salt
2 Tbsp. oil

Place chicken in a large non-reactive bowl. Pat with paper towel to get it as dry as possible. This may require repeating several times. Make incisions into the chicken to allow the marinade to penetrate the meat.

Massage the marinade into the chicken until it coats the pieces evenly. Cover with cling film and chill in the fridge overnight. We recommend marinating for at least 24 hours (and up to 4 days). If you are pressed for time, marinate for a minimum of 3 hours

Remove chicken from the marinade. Reserve the liquid from the marinade. You can cook the chicken using either a gas grill or by broiling in an oven.

If using a gas grill, preheat the grill to high cook chicken on each side until charred but not cooked through; about 4-6 minutes per side. Remove to a plate and cover loosely with aluminum foil and set aside for later

If using an oven, preheat the broiler to high. Place chicken onto a wire rack with a drip tray lined with aluminum foil. Cook on each side until charred but not cooked through; about 6-8 minutes per side. Remove to a plate and cover loosely with aluminum foil and set aside for later

In a large heavy-bottomed skillet or pan, heat remaining oil to medium-high heat. Add the onions and cook until caramelized. Add tomato paste, sugar, salt and reserved Mombasa sauce to the pan. Rinse the jar with ½ of the water and add it to the pan. Pour the remaining ½ cup water into the reserved marinade bowl, swirl the bowl around to release any tidbits clinging to it; add the liquid to the pan. Stir to combine.

Add the chicken along with any juices accumulated on the plate to the skillet/pan. Bring to a boil and immediately reduce to a simmer. Simmer covered for 30 minutes. After 30 minutes, turn the chicken pieces over and simmer for an additional 20-30 minutes (or until the chicken is cooked). Stir in lime juice and sprinkle with cilantro leaves

Enjoy with chapati bread (or naan) or serve over cooked coconut rice

Follow steps 1 – 6.

In step 7, after caramelizing the onions; transfer them to the cooker.

Add tomato paste, sugar, salt and reserved Mombasa sauce to the cooker. Rinse the jar with ½ of the water and add it to the cooker. Pour the remaining ½ cup water into the reserved marinade bowl, swirl the bowl around to release any tidbits clinging to it; add the liquid to the cooker. Stir to combine

Add the chicken along with any juices accumulated on the plate to the cooker

Cover with lid, cook on high for 3-4 hours or low for 4-6 hours

After cooking is complete, stir in lime juice and sprinkle with cilantro leaves

Enjoy with chapati bread (or naan) or serve over cooked coconut rice.

Follow steps 1 – 6.

Set the instant pot to high sauté add remaining oil. When hot, add the onions and cook until caramelized, about 6 – 8 minutes. Turn off.

Add tomato paste, sugar, salt and reserved Mombasa sauce to the pot. Rinse the jar with ½ of the water and add it to the pot. Pour the remaining ½ cup water into the reserved marinade bowl, swirl the bowl around to release any tidbits clinging to it; add the liquid to the pan. Stir to combine

Add the chicken along with any juices accumulated on the plate to the pot

Close, select the manual setting, and cook on high pressure for 25 minutes. Once cooking is complete, do a natural release. Stir in lime juice and sprinkle with cilantro leaves

Enjoy with chapati bread (or naan) or serve over cooked coconut rice