Trinidadian Chicken Stew with Lemon Rice Pilaf

This is delicious!

Yield: 4 servings

1/4 cup coconut oil or vegetable oil
2 tablespoons dark brown sugar
8 small skinless, bone-in chicken thighs
2 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon cumin
generous sprinkle of cayenne or habanero powder
12 grape tomatoes, roughly chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dry
1/4 cup chopped fresh flat-leaf parsley or cilantro
3 carrots, peeled and diced
2 stalks celery, diced
1/2 of medium sweet onion, rough chopped
3 medium Yukon gold potatoes (about 1 pound), peeled and diced (optional ingredient)
1/3 cup chicken broth

In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces and allow them to brown on both sides.  Then add  ginger, onion, 1 teaspoon of salt, and pepper. Cook, stirring frequently about 5 minutes. Add the tomatoes, thyme, cumin, 2 tablespoons of parsley, carrots, celery and potatoes. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. (Note:  if stew seems too dry while it is cooking add some tomato juice and chicken broth)  Season with salt, pepper, and cayenne to taste.  Serve with or on lemon rice pilaf and garnish with chopped green onion and the remaining parsley.

Lemon Rice Pilaf
1 cup uncooked jasmine or long grain white or brown rice
1 cup sliced celery
1 cup thinly sliced green onions
2 tablespoons butter
1 tablespoon grated lemon peel
2 tablespoons lemon juice
chicken broth
1 teaspoon salt
1/4 teaspoon pepper

Cook rice according to package directions using lemon juice as part of liquid and chicken broth as rest of liquid.
Meanwhile, in a skillet over medium heat, saute celery and onions in butter until tender. Add the cooked rice, lemon peel, salt and pepper; toss lightly. Cook and stir until heated through. Yield: 4-6 servings.