Caribbean pepper pot with chicken and prawns

Treat yourself to the exotic flavours of the Caribbean.

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
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
1) Heat the oil in a casserole or Dutch oven over a medium heat. Pat the chicken dry and season with some salt and pepper. Add the chicken to the pan, smooth side down, and cook until brown, about 4 mins. Transfer the chicken to a plate.

2) Add the onion and garlic to the pan and cook until the vegetables are softened, about 5 mins. Stir in the allspice and tomatoes and cook until the juices are almost evaporated.

3) Add the chicken stock, kale, sweet potatoes, okra, bay leaves, the 7g of salt, the Scotch bonnet chilli and the thyme. Bring the liquid to a boil, then adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 mins.

4) Stir in the coconut milk and the prawns and simmer until the prawns turn pale pink and are firm but not tough and rubbery, about 2 mins. Ladle the stew into warm bowls and serve.

Cooks' Note: Not for the faint of heart, Scotch bonnets are about as fiery as a chilli gets. If you can't find one, substitute a habanero.

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