Jamaican Curry Chicken Stew L Panning the Globe

panningtheglobe.com

Karen Flannery

subheading: SCALE:

12 to 14 boneless, skinless chicken thighs (about 3 pounds)

Coarse salt and fresh ground black pepper

Olive oil for sautéing

1 large onion, finely chopped

2 ½ tablespoons finely minced garlic (about 8 large cloves)

2 tablespoons peeled and finely minced ginger root (about a 2 inch piece)

1 Scotch bonnet chili, seeds removed (unless you love a lot of fire) and finely chopped (or substitute 1 Habanero Chili or a jalapeño, if you can find the other two)

2 tablespoons curry powder

1 teaspoon ground allspice

1 14-ounce can coconut milk

¼ cup white rum

4 cups low salt chicken broth (I recommend Swanson's)

4 cups 1-inch cubes of butternut squash (from ½ large squash or 1 small squash)

3 carrots, peeled and sliced

4 to 5 sprigs of fresh thyme

1 teaspoon kosher salt

2 cups diced fresh mango ( 1 large mango or two small - if you have left over mango you can sprinkle it on top as a garnish)

subheading: Garnish and Accompaniment Ideas:

¾ cup peanuts, roughly chopped

Chopped mango

1 bunch scallions (6 to 7), trimmed and thinly sliced

½ cup toasted coconut flakes

Directions at panningtheglobe.com

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