Malaysian inspired chicken and sweet potato casserole
The simple chicken casserole made with chicken thighs lends itself to so many interesting variations. This is one of them, with heaps of flavour, and doesn't take too long to cook.
Serves 4-6 people.
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
12 boneless, skinless chicken thighs (organic if possible for even better flavour)
2 tablespoons sunflower oil
2 onions, peeled and thinly sliced
2 large sweet potatoes, peeled and diced into 3 cm pieces so that the potato doesn't break down
1 tablespoon grated fresh ginger
1 tablespoon grated fresh turmeric (optional)
2-3 cloves garlic, crushed
1 small red chilli, chopped
2 1/2 cups chicken stock
1/2 cup coconut milk
1/4 cup coriander leaves
Combine the flour, cayenne and cinnamon. Halve the thighs, remove some of the fat and toss in the flour. In a large casserole dish, heat the oil, add the chicken pieces and brown and cook them. Then set it aside, covered. Add the onion, sweet potato, ginger, turmeric, garlic, and chilli to the pan, and cook stirring gently for 5 minutes. Return the chicken to the pot; add the stock, and simmer covered for 40 minutes, stirring occasionally.
Add the coconut milk, and cook for 5 minutes.
Serve with your favourite cooked rice and chopped coriander.
This dish improves even more in flavour if left to rest in the frig for a day or two. It also freezes very well.
This recipe is adapted from David Herbert's column in the Australian Newspaper magazine.