Stew with a Caribbean twist

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With baked sweet potato, tajerblad and roasted chicken. • This stew looks familiar, but I promise it tastes different than you are used to: delicious baked sweet potato, buttery soft tajer leaf and delicious spicy roasted chicken. Stew with a real Caribbean twist!

No gravy with the stew?

No, no dimple with gravy in this stew. Do you know why not? The sweet potato contains less starch than regular potatoes. That's why it doesn't need extra moisture to get creamy. And the lacquer that goes over the chicken already has so much flavor that extra gravy is unnecessary.

I'm also not going to season the stew this time, except with some salt and pepper. Because the sweet potato is baked, it has a wonderful delicate flavor that would be lost if you added spices.

Prefer a video?

In the video below you can see in less than a minute how I make the Caribbean stew:

This recipe makes 4 servings of stew

Ingredients:

1,5 Kg sweet potato
400 gr tajer leaf*
* can't find a tajer leaf? Then use spinach
2 tbsp olive oil
1 tsp apple cider vinegar
Salt and pepper to taste

For the chicken…

4 chicken thighs (with skin)
2 tbsp sunflower oil
Tromp & Rueb apple cider vinegar, for washing
2 tl paprika
½ tsp cumin powder
½ tsp coriander powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (to taste!)
A pinch of garlic powder

And for the sauce…

A 3 cm piece of ginger
2 tbsp dark soy sauce
2 tbsp apple cider vinegar
1 tbsp tomato paste
2 cloves of garlic, pressed
50 gr granulated sugar
1 stock cube, crumbled
1 tbsp cornflour

Preparation stew with Caribbean twist:

Start roasting the chicken. For this you first wash the chicken with some salt and vinegar. Then pat the chicken dry and sprinkle with the sunflower oil and all the spices from the second list. You can choose to remove the bone from the chicken so that you can cut the chicken into strips later.

Place the chicken pieces, skin side up, on a baking tray lined with parchment paper. Wash and halve the sweet potatoes lengthwise and place them on the same baking tray with the skin side up. Then drizzle them with some olive oil.

Preheat the oven to 180°C and bake the tray with chicken and sweet potato for about 30 minutes. 10 minutes before the end you can coat the chicken a few times with the sauce, so that it gets a nice, shiny layer.

To make the sauce (do this when you have just put the chicken in the oven) mix all the ingredients from the third list and bring to the boil with about 100 ml of water. The cornstarch will thicken the sauce. It should be about as thick as pancake syrup. Is he too fat? Then add some water.

Now wash the bunch of tajer leaf (or spinach) and cut the leaf into small pieces. Heat the olive oil in a frying pan and fry the tajer leaf on a high heat for 2 minutes, until it shrinks. Add salt and pepper to taste.

When the sweet potato and chicken are cooked, remove the baking tray from the oven. Now remove the sweet potato from the peel and mash it together with 1 tsp apple cider vinegar and the tajer leaf into a tasty stew.

If necessary, coat the chicken with the sauce one more time and cut it into strips. Place the chicken on top of the stew and… bon appetit!