Name: Caribbean chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup plain flour; 1 teaspoon curry powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sweet paprika; 1 tablespoon olive oil; 15 gram butter; 1.5 kilogram whole chicken, cleaned, segmented; 500 gram kumara, peeled, chopped; 440 gram can pineapple pieces with natural juice, drained; 400 gram can cream of chicken soup; 1 cup chicken stock; 1/2 cup orange juice; coriander leaves, crusty bread, to serve

Ingredients

1/2 cup plain flour

1 teaspoon curry powder

1/2 teaspoon ground cinnamon

1/2 teaspoon sweet paprika

1 tablespoon olive oil

15 gram butter

1.5 kilogram whole chicken, cleaned, segmented

500 gram kumara, peeled, chopped

440 gram can pineapple pieces with natural juice, drained

400 gram can cream of chicken soup

1 cup chicken stock

1/2 cup orange juice

coriander leaves, crusty bread, to serve

Method

1.In a shallow bowl, mix flour and spices together; season to taste.

2.Heat oil and butter together in a large, heavy-based saucepan on high.

3.Dust chicken in flour mixture, shaking off excess. Brown chicken 8-10 minutes, turning.

4.Add kumara, pineapple, soup, stock and juice to saucepan. Bring to boil. Reduce heat to medium; simmer, uncovered, 30-35 minutes, until kumara is tender and chicken is cooked through.

5.Sprinkle with coriander leaves. Serve with crusty bread.

Cut chicken, using a sharp cook’s knife, into 10-12 serving pieces (or purchase chicken pieces of choice).
Note

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Ingredients

Method

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