The Harvest Eating Cookbook by Keith Snow

Author:Keith Snow
Language: eng
Format: epub, pdf
ISBN: 9780762443529
Publisher: Running Press

CARIBBEAN CHICKEN

PREP TIME: 10 MINUTES | COOK TIME: 45 MINUTES | READY IN: 55 MINUTES

This is a slow-braised chicken dish with sweet potatoes, green bell peppers, and coconut milk. The flavorful cilantro-scented broth becomes a rich sauce. Butternut squash can be used in place of sweet potatoes. This recipe is a winner on HarvestEating.com.

MAKES 4 SERVINGS

½ cup all-purpose flour

2 tablespoons ground cumin

2 tablespoons chopped fresh sage

Kosher salt, to taste

Freshly ground black pepper, to taste

4 chicken legs with thighs attached, skin on

4 tablespoons olive oil

1 cup diced organic green or red bell pepper

1 cup diced organic white onion

2 cups organic or homemade chicken broth

1 cup organic unsweetened coconut milk

1 large sweet potato, peeled and cut into 1-inch cubes

1 bunch fresh cilantro, chopped, reserve some for garnish

1. Combine the flour, cumin, sage, salt and pepper. Dredge the chicken in the flour.

2. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sauté it until well-browned on all sides, approximately10 minutes.

3. Add the bell pepper and onion and season with additional salt and pepper to taste. Sauté for 5 minutes more.

4. Add the chicken broth, coconut milk, sweet potato, and cilantro. Cover and cook for 30 minutes.

5. Remove the chicken and keep warm. Thicken the sauce with a slurry made from equal parts cold water and cornstarch.

6. When thickened, pour the sauce over the chicken and garnish with additional cilantro.

Chef’s Note: This dish goes well with rice and black beans and a cold beer!

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