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.

CHICKEN SAVOIR-FAIRE (for a crowd)

This was the signature dish for my catering company.  As written it will serve 20 people.  The chicken can be pounded, stuffed, wrapped in whatever size packages you desire, then frozen for future use.  Just be sure to thaw it overnight in your refrigerator before sauteing it and then finishing in the sauce.

20 chicken breasts

16 oz. ricotta cheese

1/2 chopped onion

8oz. package of mushrooms ground in the processor

1 bunch of fresh parsley (leaves only)

loaf of bread made into bread crumbs

salt and pepper to taste

olive oil

5 eggs slightly beaten

2 T. dry white wine

pint of heavy cream

pint of half and half

2 tablespoons butter (optional)

    Use food processor to grind a loaf of bread into crumbs with parsley, olive oil and Italian seasoned salt and pepper. In the meantime mix together cheese, mushrooms, onion, parsley, 3/4 cup of seasoned bread crumbs. Pound the chicken breasts with flat side of a meat hammer.  Season the breasts with Italian seasoned salt and fill with a small amount of ricotta mixture.  Dip the breasts in the beaten eggs and coat with remaining bread crumb mixture.  Saute chicken breats in olive oil until lightly browned on both sides.  Remove to baking pan. Deglaze the pan with white wine.

  Make cream sauce in the pan where you cooked chicken by adding cream and half and half, white pepper and salt to taste. Cook sauce until hot.  You may add some more mushrooms at this point to add richness.  When thick, remove from heat, add butter if desired and pour over chicken breasts.  Cover with foil.  Bake in 350 degree oven for 30 to 40 minutes.  Serve over cooked bow tie pasta .