Trinidadian chicken stew

  • 4 tbsps vegetable oil
  • 2 tbsps dark brown sugar
  • 2 skinless and boneless chicken breasts, halved
  • 4 small skinless, bone-in chicken thighs
  • 1 tbsp finely grated fresh ginger
  • 1 tsp salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 4 whole peeled tinned tomatoes
  • 2 tbsps chopped fresh thyme leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 carrots, peeled, cut into 5cm pieces
  • 3 medium Yukon gold potatoes (about 450g), peeled, cut into 5cm pieces
  • 360ml water
1) In a heavy-bottomed 4L saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2-3 minutes.

2) Add the chicken pieces, ginger, 1 teaspoon of salt and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes.

3) Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40-45 minutes. Season with salt and pepper, to taste.

Transfer stew to serving bowls and garnish with the remaining parsley.

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