Name: Spicy caribbean-style chicken stew
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 1 kilogram chicken thigh fillets, cut into 2cm strips; 2 teaspoon ground allspice; 1 teaspoon ground cinnamon pinch ground nutmeg; 1 tablespoon finely chopped fresh thyme; 1/4 cup (60ml) olive oil; 2 medium brown onions (300g), sliced thinly; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1 teaspoon sambal oelek; 5 medium tomatoes (650g), peeled, seeded, chopped finely; 2 tablespoon light brown sugar; 2 teaspoon finely grated orange rind; 2 tablespoon soy sauce; 1 medium kumara (orange sweet potato) (400g), chopped coarsely; 2 fresh corn cobs (800g), trimmed, sliced thickly; 125 gram baby spinach leaves

Ingredients

1 kilogram chicken thigh fillets, cut into 2cm strips

2 teaspoon ground allspice

1 teaspoon ground cinnamon pinch ground nutmeg

1 tablespoon finely chopped fresh thyme

1/4 cup (60ml) olive oil

2 medium brown onions (300g), sliced thinly

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1 teaspoon sambal oelek

5 medium tomatoes (650g), peeled, seeded, chopped finely

2 tablespoon light brown sugar

2 teaspoon finely grated orange rind

2 tablespoon soy sauce

1 medium kumara (orange sweet potato) (400g), chopped coarsely

2 fresh corn cobs (800g), trimmed, sliced thickly

125 gram baby spinach leaves

Method

1.Toss chicken in combined spices and thyme.

2.Heat half the oil in a large saucepan; cook chicken, in batches, stirring, until browned. Drain on absorbent paper.

3.Heat remaining oil in same pan; cook onion, garlic, ginger and sambal oelek, stirring, until onion is soft.

4.Add tomato, sugar, rind, sauce, kumara, corn and chicken; cook, covered, for 15 minutes or until chicken and vegetables are tender. Remove cover; simmer for 5 minutes.

5.Remove from heat. Stir in spinach until wilted.

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