Sweet potato and chicken stew

Directions

1. Heat the oil in a heavy flame-proof casserole or Dutch oven and when hot use to fry the onion for about 6 minutes, or until golden.

2. Remove from the pan with a slotted spoon then add the chicken to the oil (a few pieces at a time) and cook until browned on all sides.

3. Remove the chicken pieces, add a little more oil and continue frying until all the pieces are coloured.

4. Set the chicken aside then return the onions to the pan along with the pork.

5. Fry for 2 minutes then add the water, tomato purée, coconut and salt.

6. Meanwhile, tie the chillies, cloves, bayleaf and thyme in a piece of cheesecloth.

7. Add to the stew along with the chicken pieces.

8. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes, stirring occasionally.

9. Now add the sweet potatoes and return to a simmer.

10. Continue cooking, covered, for about 35 minutes, or until the sweet potatoes are tender.

11. Adjust the seasonings then add the banana slices and simmer, covered, for a further 5 minutes.

12. Remove the cheesecloth containing the spices then arrange on a serving plate. Garnish with the spring onions and serve.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!