Caribbean Jerk Chicken

With a food processor, mix all the marinade ingredients until smooth. Set aside.

In a large bowl, place the chicken and pour half the marinade. Refrigerate 1 hour and 30 minutes to 2 hours.

Then, drain the chicken. In a Dutch oven, brown the poultry and the onion in the  butter and olive oil. Add the thyme.

Pour the chicken marinade and the part that was set aside and cook for 10 more minutes over medium-low heat.

Add the black-eyed peas at the end of cooking.

Finally, serve the Caribbean chicken with couscous.