For Chicken:
For Glaze:
For Cornbread:
Place the green onions, thyme, ginger, pimento (allspice), turmeric, salt, garlic powder, garlic and tomatoes in a blender and process until smooth.
Layer the chicken pieces with ¾ of the marinade in a bowl and toss to coat evenly. Reserve the remaining marinade and refrigerate. Refrigerate the chicken overnight or for up to two days.
Preheat the oven to 350°F (175°C). Spread the chicken pieces, along with any marinade, in a single layer in a baking dish. Rub with the reserved marinade and bake for about an hour, until cooked through.
Meanwhile, butter a 9″ x 13” pan or line with parchment paper. In a large bowl, whisk flour, cornmeal, baking powder, sugar, and salt. Add eggs, butter or oil, and milk. Whisk to combine. Pour into the prepared pan and smooth into an even layer. Bake for 20-25 minutes, until springy to the touch (internal temperature should read about 175℉/80°C).
Combine the ketchup, barbecue sauce, soy sauce and optional honey. After chicken has baked for an hour, use a spoon or silicone spatula to evenly spread sauce over the chicken pieces (this doesn’t need to be perfect). Return to the oven for 20-30 minutes, until the skin is tender and moist and the glaze is browning in spots.
To make a sauce, add a little water or coconut milk to the pan juices and hold warm to serve over the chicken or as a dip.
