Caribbean chicken casseroleby Gavin Bennett
|Preperation time: 15 mins
Cooking time: 1 hour 5 mins
|8 chicken thighs;
750g sweet potatoes, peeled and cut into chunks;
400ml coconut milk;
1 onion, finely chopped;
3 cloves garlic, crushed;
2 cm piece ginger, peeled and grated;
300ml hot chicken stock;
1 tbsp plain flour;
1 tbsp ground cinamon;
2 tsbp cayenne pepper;
1 tbsp vegetable oil
|Heat the oil in a pan and brown the chicken all
over. Set aside. Drain some of the fat from the pan.
Add the onion to the pan and gently fry until soft. Add the garlic, ginger and spices and cook for a minute. Add the flour and cook for a further minute.
Add the stock, sweet potato and chicken. Bring to the boil. cover and simmer for 1 hour. Then, add the coconut milk and stir through. Season to taste.
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