Name: Caribbean pepper pot with chicken and prawns
Prep time: 15 min
Cook time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 tbsp vegetable oil; 4 skinless, bone-in chicken thighs (about 450g); 7g salt, plus more to season chicken; Freshly ground black pepper; 1 medium onion, halved and sliced; 3 cloves garlic, smashed; 2g ground allspice; 70g canned chopped tomatoes; 1L chicken stock, homemade or ready-made reduced salt stock; 1 bunch kale (about 225g), stemmed, leaves chopped; 2 thick sweet potatoes (about 450g), halved lengthwise and sliced into 1.5cm half-moons; 115g fresh okra, trimmed, halved lengthwise; 2 bay leaves; 1 Scotch bonnet chilli, pierced (see Cook's Note; if you like it very spicy, mince the chilli); Pinch dried thyme; 80ml coconut milk; 225g medium prawns, peeled