Caribbean Chicken Casserole


Serves 2

4 chicken thighs (skin on)/ or 2 chicken breasts (preferably with skin on, but whatever...)
1 onion - chopped
3 cloves garlic - crushed
1 tbsp plain flour

3 tsp ginger root - chopped (DO NOT use powdered ginger)
1 tsp cayenne pepper
1 tsp ground cinnamon
1/2 pint/300ml chicken stock
2 large sweet potatoes - cut into bite-sized chunks
2/3 pint/400ml coconut milk
olive oil for frying

Cooking method:

Heat olive oil in large pan
Brown the chicken and set aside
Fry onion until soft - NOT brown
Add garlic, ginger, cayenne pepper, cinnamon - continue frying for 1 min
Add flour - fry for 1 min
Add stock, sweet potato and chicken - stir
Increase heat and bring to boil
Reduce heat to very low and simmer, covered for 1 hour
Remove from heat and stir in coconut milk
Season with ground black pepper and salt