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PrintSTEAMED CHICKEN CARIBBEAN
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Season the chicken with salt, pepper and lemon juice. Heat the oil in a heavy-based pan.
- Fry the chicken over high heat to brown on all sides. Re-move and put to one side.
- Fry the onion, garlic, ginger, chili and tomato until cooked but not brown.
- Stir in the sweet potato, pumpkin and plantain. Season well with salt and pepper.
- Spoon the vegetables and spices into a steamer. Place the chicken on top.
- Bring the stock to the boil and stir in the cinnamon stick, Cover the chicken mixture with a tight-fitting lid and steam over the boiling stock for 2 hours.
- Check the liquid level frequently and add more boiling stock if necessary.
- Remove the cinnamon stick. Transfer the chicken to a hot serving plate and keep warm.
- Blend the vegetables and the stock in a blender or food processor. Spoon over the chicken.
- Garnish with slices of lemon and parsley sprigs.
- Serve at once while piping hot.
INGREDIENTS
- 2 kilogram oven-ready chicken, giblets removed
- Salt
- Freshly ground black pepper
- Juice of 2 lemons
- 2 tablespoon vegetable oil
- 2 onion, peeled and finely sliced
- 6 cloves garlic, peeled
- 30 grams fresh root ginger, peeled and grated
- 4 chilies, deseeded and finely chopped
- 6 tomatoes, skinned, deseeded and chopped
- 1 kilogram sweet potato, peeled and cubed
- 1 kilogram pumpkin, peeled and cubed
- 4 plantains, roughly sliced
- 1 liter chicken stock
- 3 cinnamon stick
Garnish
- Lemon slices
- Flat-leaf parsley sprigs
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