Spicy carribean chicken stew
Saturday, December 10, 2011
Well hello there! This place is starting to look like a bit of a graveyard recently hasn’t it? I haven’t updated for a while and I don’t really have an excuse except that I’ve felt a bit lacklustre about blogging and I’ve lacked any imagination or creativity to make some really nice stuff for the blog. That, and last weekend I was suffering from a monumental hangover last weekend after my staff party. I also managed to lose my house and car keys resulting in epic stress on my part. I haven’t found them by the way but fortunately I had a spare car key, but it’s going to cost me the best part of £200 to get a replacement one. Not what you need around Christmas time really is it?
Anyway, back to the cooking, that’s what you’re really here for isn’t it? So if you’re looking for a wonderful winter warmer, you can’t go wrong with this. It’s got spicy flavours, sweetness from the coconut milk and sweet potato, and the stodge to keep you feeling full through those cold winter nights.
I got the recipe from my friend Jamie, who lived with a load of guys I was great friends with. One evening I was round at theirs and Jamie said I had to try this stew he’d made. I was hooked on the first spoonful and had to get the recipe. I love it because it’s so simple, and you could use up some chicken leftovers instead of using chicken thighs if you want.
The best bit is you can mix up the recipe however you like and use vegetables that are in season. For example, you can add in a bit of pumpkin but here they only tend to be available around Halloween.
The key ingredient is a packet soup would you believe! It’s Grace Cock Soup – I picked it up from Asda, but if you’d got a local shop that sells Carribean food they’re almost guaranteed to have it. It’s like a spicy chicken noodle soup. We also put a scotch bonner chilli in there, pierced to realease the spice but not sliced – it’s going to blow your face off if you do! Just take it out at the end so no-one gets a nasty surprise.
- 4 boneless chicken thighs
- 1 onion
- 10g butter
- 1 pack Grace cock soup mix
- 1 red pepper
- 400ml coconut milk
- 1 small butternut squash
- 1 sweet potato
- 1 scotch bonnet
- Roughly chop the onion. Peel the butternut squash and sweet potato and chop into bite size pieces. Core the pepper and cut into strips. Chop the chicken thighs into bite size pieces too.
- In a casserole dish, melt the butter over a low heat and add the onion. Place the lid on, and then stirring occasionally, allow the onion to soften for about a couple of minutes, then add the pepper and soften for another three minutes.
- Add in the chicken pieces and cook for another couple of minutes.
- Pierce the scotch bonnet chilli with a fork or skewer then add it to the casserole dish along with the sweet potato and butternut squash. Add about a mugful of boiling water and tip in the cock soup mix, stirring to dissolve.
- Add in the coconut milk, season and gently bring it to the boil. Once boiling, turn down the heat and simmer for 15-20 minutes until the butternut squash and sweet potato are cooked, stirring occasionally.
- Remove the scotch bonnet. Serve in bowls with some nice crusty bread.
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