Cinnamon, ginger, cayenne pepper and coconut milk gives this tropically inspired chicken casserole with sweet potatoes a rich, warm flavour. If you’re looking for a lovely casserole recipe that’s full of flavour, will feed a crowd and is relatively inexpensive to make, give this delicious Caribbean chicken casserole recipe a go and you’ll not be disappointed.
This recipe uses chicken thighs, which are a relatively cheap meat to buy and provide the protein in this tasty meal. Garlic, onion, ginger, and ground cinnamon help to flavour this recipe, while the addition of cayenne pepper gives it an extra kick too. Plus sweet potatoes add a lovely sweetness to this dish and also provide some filling carbs too.
Whether you want a week night meal that’s ready in a hurry or something you can make and freeze, try this delicious casserole recipe.
- 8 chicken thighs
- 1 large onion, chopped
- 3 large garlic cloves, crushed
- 2cm piece ginger, peeled and grated
- 2tsp cayenne pepper
- 1tsp ground cinnamon
- 1tbsp plain flour
- 1tbsp vegetable oil
- 300ml hot chicken stock
- 750g sweet potatoes, peeled and cut into chunks
- 400ml can coconut milk
To make this casserole recipe, heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tbsp of the fat.
Gently fry the onion until softened. Stir in garlic, ginger and spices and cook for 1 min. Sprinkle over the flour and cook for another min.
Remove pan from heat and stir in the stock. Add sweet potato and chicken. Return the pan to the heat and bring to the boil. Cover and simmer for 1 hr. Stir in the coconut milk, and be sure to check the seasoning before serving.