Name: Caribbean Chicken Stew
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1 cup cilantro (chopped); 4 cloves garlic (minced); 2 Tbs. brown sugar; 1 jalapeno pepper (seeded and minced); 1/3 cup plain yogurt (Greek or regular); 2 Tbs. olive oil; ½ tsp kosher salt; 5-6 turns freshly ground pepper; 2 Tbs. vegetable oil; 1 large onion (diced); 1 can light coconut milk; 2 tbs. tomato paste (ketchup will work here); ¼ cup water; 1 Tbs. minced fresh ginger; ¼ tsp freshly grated nutmeg; ¼ tsp cinnamon; kosher salt and fresh ground black pepper to taste; 1 large sweet potato (peeled and cubed'); 2 medium white potatoes; 1 large yam (peeled and cubed); 1 lb. baby carrots (or 1 lb of carrots, peeled and chopped); 1 plantain (sliced in thick rounds (I am not a fan of plantains, so I won't be adding them, but use them if you like them.)); 3 – 4 pounds of skinless (bone-in chicken (I used legs & thighs.) Mixed tables: adjust amount accordingly. For example, if one fourth of the people you are feeding are vegetarians, you only need 2-3 pounds of chicken.)