Thursday, 16 May 2013
Slow-cooked Caribbean chicken casserole with coconut fried rice
Today, I snapped back into my cooking mojo and made something so beautifully colourful that I wasn't sure whether to serve it or photograph it.
So I did both.
To make this Caribbean-inspired stew, I used the following:
400g chicken breast pieces
2 large carrots, cut into ribbons using a vegetable peeler
2 red onions, cut into wedges
3 peppers, cut into strips
14g (half a standard packet) flat-leaf parsley
200g coconut milk
400g chopped tomatoes
2tbsp jerk seasoning paste
So many wonderful colours.
The absolute beauty of this recipe lies in its simplicity.
Throw the aforementioned components into a slow cooker for 4-6 hours (you may wish to omit the spinach until the final hour) and they are transformed into a gorgeous casserole packed with flavour and goodness. In fact, one portion of this delicious meal counts as 4 of your 5 a day!
Serve with rice, boiled for 8 minutes and then fried in 200ml coconut milk, and a 400g can of kidney beans.