Ingredients
- 2 chopped garlic clove
- 1 whole chicken
- 1 chopped tomato
- 2 chopped onions
- 1 chopped red pepper
- 1 chopped carrots
- 1 lime
- 2 tsp thyme
- 1 tsp allspice
- 2 tbs soy sauce
- 2 tsp cornstarch
- 2 cups coconut milk
- 1 tbs vegetable oil
Instructions
- 1.Squeeze lime over chicken and rub well. Drain off excess lime juice.
- 2.Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- 3.Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- 4.Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- 5.Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- 6.Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
Recipe by
Sam Calder