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Caribbean Chicken Stew

stews, chicken - other

3 tablespoons all purpose flour
1/2 teaspoon each salt and pepper
2 lb chicken thighs; skin removed
2 tablespoons oil
1 large onion; chopped
2 cloves garlic; minced
1/4 teaspoon hot pepper flakes
1-1/2 teaspoons curry powder
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1-1/2 cups chicken stock
1-3/4 lb sweet potatoes
2 zucchini
1/4 cup fresh parsley or coriander

In plastic bag, combine flour, salt and pepper. In batches, add chicken; shake to coat. In Dutch oven, heat half of the oil over medium-high heat; brown chicken, about 6 minutes. Transfer to plate. Add remaining oil to pan; reduce heat to medium. Add onion, garlic, jalapeños, curry powder, thyme and marjoram; cook for 5 minutes or until softened. Add stock; bring to boil. Return chicken and any juices to pan; cover and simmer for 20 minutes. Peel and quarter sweet potatoes; cut into 2-inch chunks. Quarter zucchini lengthwise; cut into 2-inch lengths. Ad potatoes to pan; simmer, covered, for 15 minutes. Add zucchini; cook for 5 to 7 minutes or until vegetables are tender and juices run clear when chicken is pierced. (Stew can be cooled in refrigerator and stored in airtight container for up to 3 days or frozen for up to 1 month.) Stir in coriander. Total fat: 50 g

Contributor: Canadian Living Magazine (March, 1997)

Yield: 5 servings

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