Caribbean stew with allspice and ginger

ServeS 8

Ingredients:

1–2 Scotch Bonnet chiles, seeded

2 tsp allspice

handful of fresh thyme leaves

2 tsp tamarind paste

2in (5cm) fresh ginger, peeled and coarsely chopped

sea salt and freshly ground black pepper

3 tbsp olive oil

4 large skinless chicken breasts,

cut into bite-sized pieces

1 tbsp all-purpose flour

5 cups hot chicken stock

4 bell peppers (a mix of colors), seeded and coarsely chopped

5 tomatoes, skinned and coarsely chopped

Method:

1 Put the chiles, allspice, thyme, tamarind, ginger, and some sea salt and freshly ground black pepper in a food processor and pulse, turning the machine on and off, until it turns into a paste. Add a little of the oil and process again. Pour into a plastic bag, add the chicken, and squish together. Allow to marinate for 30 minutes (or overnight in the fridge).

2 Heat the remaining oil in a large cast-iron pot, add the chicken and paste, and cook, stirring often, over medium heat for 10 minutes or until the chicken is evenly browned. Stir in the flour, then add a little of the stock and stir to scrape up any crispy bits that are stuck to bottom of the pot. Pour in the rest of the

stock and keep stirring until the flour has dissolved.

3 Stir in the peppers and tomatoes and season well with salt and pepper. Bring to a boil, then reduce to a simmer and cook over low heat for 30 minutes or until the sauce has begun to thicken slightly. Taste and season again if needed. Let cool completely, then transfer to a large freezer-proof container, making sure the chicken is well-covered with sauce. Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a large saucepan or casserole and heat gently for 15–20 minutes or until piping hot. Alternatively, cover and reheat in an oven preheated to 350°F (180°C) for 30–40 minutes or until piping hot. Serve with baked or mashed sweet potatoes.

Caribbean stew with allspice and ginger