Caribbean Chicken Stew
|All purpose flour||3 Tablespoon|
|Skinless chicken thigh||2 Pound|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Curry powder||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Sweet potatoes||3 , peeled and cut into 2-inch chunks|
|Chopped fresh coriander/Parsley||1⁄4 Cup (4 tbs)|
1. In a heavy plastic bag, shake together flour, salt and pepper. In batches, add chicken; shake to coat. In a large Dutch oven, heat half the oil over medium-high heat; brown chicken on all sides. Transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium. Add onion, garlic, curry powder, thyme, marjoram and red pepper flakes; cook, stirring, for 5 minutes or until vegetables are softened.