My friend Jamie (Jam Jam) gave me this recipe last year but it’s fairly seasonal in that you need pumpkin which we only seem to be able to get around Halloween. I also really wanted to try and find Grace Cock Chicken Soup, which I found at the lovely Caribbean stall in Kirkgate Market. The soup is sweet but has a real kick thanks to the scotch bonnet in it!
{Makes 6 portions}
40 mins – Prep time: 15 mins – Cooking time: 25 mins
Ingredients
- 6 boneless chicken thighs
- ¼ medium pumpkin
- ½ butternut squash
- 400ml coconut milk
- 1 onion
- 1 leek
- 1 scotch bonnet
- 1 pack Grace Cock Soup (if you can’t find it then use any pack of chicken noodle soup)
- 1 chicken stock cube
- 10g butter
- 2tbsp corn starch
Instructions
- Roughly slice the onion and leeks, and cube the pumpkin and butternut squash into easily edible chunks.
- In a large saucepan, sweat the onions and leeks by softening the butter and then gently simmer the onions and leeks with the lid on the saucepan until they soften.
- Toss the chicken thighs in the corn starch, and add to the onions and leeks, frying for 2 or 3 minutes.
- Add in the butternut squash, pumpkin, cock soup mix, coconut milk, stock cube and about 150ml of water. Then add in the scotch bonnet, leaving it whole. Season well.
- Simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked and the vegetables are soft. Then remove the scotch bonnet (word to the wise: Someone will get a horrid surprise if you don’t!).
- Fish out the chicken thighs and shred using two forks, then put back into the stew.
- Serve with corn bread or tiger bread, to mop up all the delicious spicy coconut juice.
Leave a Reply