Age: 33
Age: 31
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braveheartcat: Adventure in 3D!
Non-Smoker with Athletic body type
Vancouver, British Columbia
34 year old Male, 5' 10" (178cm), Other
Asian, Cancer
braveheartcat is looking for a relationship.
Some University
Workin' hard


I am Seeking a Woman For Dating
Needs Test Not Completed Chemistry Not Completed
Do you drink? Socially Do you want children? Want children
Marital Status Single Do you do drugs? No
Hair Color Black Eye Color Brown
Do you have a car? Prefer Not To Say Do you have children? No
Longest Relationship Over 1 year How ambitious are you? Ambitious
Pets No Pets  

About Me
(One day, I will fill this in when I have time. Until then, enjoy this recipe!)

Caribbean Braised Chicken Thighs


For the Chicken

1 splash oil

6 boneless, skinless chicken thighs

1 red onion, chopped

2 red peppers, seeded and chopped

1 heads garlic, chopped

1 tsp cinnamon

1 tsp allspice

2 ripe mangoes, peeled and chopped

2 cup pineapple juice

1 Habanero chili, finely chopped (optional)

1-inch knob freshly grated frozen ginger

½ tsp salt

¼ cup dark rum

a few handfuls fresh cilantro

For the Sweet Potato Mash

2 large or 4 medium sweet potatoes, cut in large chunks

1 can (398 mL) coconut milk

1 whole nutmeg, grated (about a tablespoon)

1 Tbsp vanilla extract

1 pinch salt

2 green onions, chopped


For the Chicken

1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs, sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.

2. Add the onion, pepper, garlic, cinnamon and allspice and sauté briefly, 2-3 minutes. Toss in the mango, pineapple juice, Habanero chili, ginger and salt. Adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165ºF, 10 to 15 minutes. Dinner is ready to eat now but if you have time for maximum tenderness carry on cooking for an additional 45 minutes. The chicken will then be tender enough to remove the bones. Either way, it’s delicious!

3. Stir in the rum and garnish with the cilantro.

For the Sweet Potato Mash

1. Add the coconut milk, sweet potato, nutmeg, vanilla and salt a medium saucepan over medium heat. Bring to a simmer and cook until the sweet potatoes are soft, about 25 minutes. Mash and garnish with green onions.

2. Serve chicken over mounds of sweet potato mash.

Serve and enjoy with friends!

First Date
tacos and a rock show

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