March 17, 2023
Something different to do with chicken is always good. The spices are fragrant, and the coconut milk makes it rich and luscious.
- Prep Time: 30 min
- Cook Time: 2 – 2 1/2 hours
- Total Time: 2 1/2 – 3 hours
- Servings: 6
- 2 teaspoons ground turmeric
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1 whole chicken, cut into 8 pieces (I used 8 bone in thighs)
- Kosher salt and freshly ground black pepper
- 2 tablespoons coconut oil or vegetable oil
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- One 1-inch piece fresh ginger, minced
- 1/4 to 1/2 teaspoon cayenne pepper
- 3 large carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 5 new potatoes, cut into quarters
- 2 cups low-sodium chicken broth
- One 13.5-ounce can unsweetened coconut milk
- 1 bay leaf
- 3 tablespoons all-purpose flour
- Cooked long grain white rice, for serving (optional)
- 1/4 cup fresh cilantro leaves, for garnish
- In a small bowl, combine the turmeric, allspice, garlic and onion powders, cumin, coriander and thyme. Set aside.
- Pat the chicken dry and sprinkle on both sides with 2 teaspoons salt and 1/2 teaspoon black pepper. Heat a large Dutch oven over medium-high heat and add the oil. Working in batches so as to not crowd the pan, brown the chicken on the skin-side only, about 4 minutes per batch. Transfer chicken to a plate as done. Set aside.
- Add the onions and sauté until translucent, 2 to 3 minutes. Stir in the spice mixture and let the spices toast, 1 to 2 minutes, stirring often. Add the garlic, ginger and cayenne pepper and cook for an additional minute. Add the carrots, celery and potatoes to the pot and toss to coat in the spices. Add 1 cup of the broth and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Add the remaining broth, the coconut milk and bay leaf. Season with 2 teaspoons salt and 1/4 teaspoon black pepper. Return the chicken to the pot, bring to a simmer then reduce the heat to low. Cover and let simmer until the chicken is falling off the bone, 1 1/2 to 2 hours. Remove the chicken from the stew and set aside on a plate.
- In a bowl, whisk the flour with about 3/4 cup of the stew liquid until emulsified to create a slurry. Whisk the slurry into the stew. Increase the heat to a low boil and cook until thickened, about 5 minutes. Return the chicken to the pot.
- Serve the chicken stew over rice, if desired, garnished with cilantro leaves.
- 2023-03-17 – St. Pat’s Day dinner. Not quite the traditional but something different. Made per recipe except using all chicken thighs. The thickening took longer than expected but when it was done every thought it was very good.
- Food Network – The Kitchen – Caribbean-Inspired Chicken Stew – Katie Lee Biegel