Caribbean Chicken Casserole - cooking recipe

Ingredients

1 tablespoon vegetable oil
8 chicken thighs
1 large onion, chopped
3 large garlic cloves, crushed
1 teaspoon ginger, peeled and grated
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1 tablespoon flour
300 ml hot chicken broth
1 1/2 lbs sweet potatoes, peeled and cut into chunks
1 2/3 cups coconut milk

Preparation

Heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tablespoon of the fat.
Gently fry the onion until softened.
Stir in garlic, ginger and spices and cook for a minute. Sprinkle over the flour and cook for another minute.
Remove pan from heat and stir in the stock.
Add sweet potato and chicken.
Return the pan to the heat and bring to the boil.
Cover and simmer for 1 hour. Stir in the coconut milk, and be sure to check the seasoning before serving.