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Saturday, November 6, 2010

Caribbean Chicken, Pumpkin and Collard Green Stew

This turned out as an exceptionally delicious way to use up some of our Halloween Jack-o-lantern, but you can always use butternut squash instead. Serve over brown rice or fill a roti shell/whole wheat tortilla and roll up.

1 lb ground chicken or turkey
1/4 cup cider vinegar
1 onion, diced
1/4 cup minced fresh ginger
4 cloves garlic, minced
2 tbls curry powder (preferably West Indian style)
1 tsp ground allspice
1/2 tsp sea salt
Scotch bonnet hot sauce, to taste (optional)
3-4 cups cubed pumpkin or squash, lightly steamed
1 can light coconut milk
Large bunch of collard greens, leaves chopped, stems removed

Place onion in large skillet or fry pan with vinegar over medium heat. Cook until onion is softened and translucent. Add ginger, garlic, curry powder, allspice, salt and hot sauce (if using). Cook 1-2 minutes. Add ground meat and stir with spice mixture, cooking until meat is no longer pink. If it gets too dry, add another couple tbls of cider vinegar. Next, add pumpkin/squash and coconut milk and simmer 5-10 minutes. Last, add the greens and continue simmering until then are wilted (about 10 minutes).

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