February 22nd 2011

'Who should have the pleasure of our company and my money'

Looking at the results so far and reading the comments on this weeks poll, I will seriously have to call into question the credence of our friendship if you persist in casting your votes in such a contemptable manner. One thinks a solitary meal is to be had. I shall pass the credit card to the housemates as they turn left and I turn right. I will sit at a table for two in Nandos in anticipation that Liz will join me for a slab of carrot cake.

Anyhows, got a few extra mouths to feed tomorrow so here is the recipe for Caribbean Chicken Stew that I will be making for dinner. The chicken is now bathing in all the beautiful seasonings and will sit there till tomorrow evening.

Many traditional West Indian recipes brown meat in oil and sugar. It gives it a rich, dark colour and lovely flavour. This is very similar to the Jamaican Brown Stew Chicken, but I find the extra seasonings really lifts this version to another level. This dish is definately a keeper and a firm favourite with everyone I've cooked it for. I serve this with either rice and peas or sweet potato mash and ALWAYS have a bottle of West Indian Pepper Sauce at hand.

Caribbean Chicken Stew

1 whole chicken, cut into pieces and skinned (legs,thighs, breast), or just buy a selection of chicken pieces

For seasoning the chicken:

1 teaspoon curry powder

1 teaspoon all purpose seasoning

1 teaspoon dried thyme (could you fresh if you want)

1 teaspoon dried parsley (optional)

1 teaspoon chicken seasoning

1 teaspoon allspice or mixed spice

1 teaspoon paprika

1 pinch of nutmeg

salt and coarse black pepper to season

juice of 1 lemon

2 teasoons soy sauce

3 cloves garlic, finely chopped

1 large onion, diced

1 small piece of ginger, peeled and finely chopped

1 red pepper, cut into small pieces

For the stew:

2 teaspoons oil

2 teaspoons sugar

2 to 3 tomatoes, cut into small pieces

1 to 2 teaspoons tomato puree

800ml to 1 litre of water

1 piece of coconut creme block (approx 1/6 of the whole block)

1 stock cube (I prefer oxo or bovril cube)

1 Scotch bonnet chilli

		First, pierce the meat so that the seasoning can penetrate the meat.

		Season the chicken with the ingredients mentioned in a bowl and leave overnight in the fridge.

.		Gently heat about 2 teaspoons of oil and add 2 teaspoons of sugar for about 5-7 minutes. Keep an eye on the mixture as it can burn easily, but don't stir it. When it turns a mid-golden brown colour, then the sugar has caramelised. Stand well back and quickly tip the chicken only into the pan (do not add the seasoning from the bowl) then cover with a lid and don't touch it for 5 minutes. Turn the chicken pieces over, cover again and cook for a further 5 minutes until it's a lovely rich golden brown colour.

		Now add the seasoning from the bowl and cook for a further 3 minutes.

		Add the tomatoes and tomato puree and cook for about 3-5 minutes until the tomatoes soften.

		Add water, coconut block, stock cube and whole Scotch bonnet chilli.

		Bring to the boil and then simmer on low to medium heat for approximately 1 hour. The sauce should not be as thick as a curry and not too watery, so if it looks too watery turn the heat up slightly after about 45 minutes and let the sauce reduce Remove Scotch bonnet chilli

		Keep tasting the stew and adjust seasoning with salt and black pepper if needed. Enjoy.......Love and peace people Cluski

This post first appeared on Food, Recipes, Reviews And Waffle, please read the originial post: here

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