Nutmeg Nanny came to Grenada in November and early December to participate in the Pure Grenada Nutmeg Festival. This festival was hosted by the Grenada Hotel and Tourism Association, and was aimed at strengthening the linkages between tourism and agriculture, as well as raising the profile of our yummy spice heritage.
During the course of the festival, Nutmeg Nanny and another blogger that publishes Running to the Kitchen served as judges for the culinary competition, the mixed drink competition, as well as just enjoying all the great things Grenada has to offer; white sand, vibrant colour, lush vegetation...the usual.
The article she wrote was inspired by a visit to our home in early December. :) You can view the story here:
Nutmeg Nanny Chicken Stew or www.nutmegnanny.com
An excerpt of her recipe, adapted from my husbands is pasted from her blog below.
Grenadian Chicken Stew
This Grenadian chicken stew is made with bone in chicken legs, vegetables and lots of flavorful spice. It's the perfect Caribbean chicken dish.
yield: 2-4 SERVINGS
prep time: 15 MINUTES
cook time: 65 MINUTES
total time: 80 MINUTES
INGREDIENTS:
6 chicken legs, skin removed
3 carrots, diced
2 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
2 teaspoons curry powder
1 teaspoon smoked paprika
1/2 teaspoon oregano
Kosher salt and pepper, to taste
2 tablespoons sugar
2-3 cups chicken stock
1 tablespoon ketchup
2 tablespoons chopped cilantro, for topping (optional)
3 carrots, diced
2 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
2 teaspoons curry powder
1 teaspoon smoked paprika
1/2 teaspoon oregano
Kosher salt and pepper, to taste
2 tablespoons sugar
2-3 cups chicken stock
1 tablespoon ketchup
2 tablespoons chopped cilantro, for topping (optional)
Adapted from Christopher
DIRECTIONS:
In a large bowl add chicken, carrots, garlic, onion and bell pepper. Mix together.
Sprinkle on curry powder, smoked paprika, oregano, kosher salt and pepper. Stir to evenly coat the whole mixture in seasoning.
In a large pan (I used my 3.5 quart braiser pan) add sugar over medium high heat. Keep an eye on the sugar and watch it start to melt and slowly turn from clear to golden brown to dark amber brown. You have to keep your eye on the sugar as it can go from perfectly caramelized to burnt in a few seconds.
Once the sugar is dark amber in color (think the color of maple syrup) add in the chicken and just enough chicken stock to reach the top of the chicken without totally covering it.
Stir in ketchup, cover with a lid and let simmer over medium heat until the chicken is fall off the bone tender and fully cooked, about an hour. The mixture will cook down so if it starts to get dry and the chicken is not fully cooked simply add a little more stock.
Once full cooked sprinkle with cilantro and serve plain or overtop rice.
