Caribbean Chicken and Plantain Stew

Ingredients

• 180 g boneless skinless chicken thigh, cut into bite-size pieces
• 1 ripe plantain, peeled and cut into thick rounds
• 1 carrot, sliced
• ½ yellow onion, chopped
• 1 clove garlic, minced
• 1 tsp fresh thyme, leaves picked
• ¼ tsp ground turmeric
• 1 tbsp olive oil
• 400 ml water
• ½ lime, zested and juiced
• ¼ tsp salt

Method

1. Brown the chicken in olive oil until golden on both sides.6 min timer
2. Stir in onion, garlic, thyme and turmeric until fragrant.2 min timer
3. Add plantain, carrot and water; bring the stew to a simmer.
4. Cover and simmer until plantain is tender and chicken reaches 165°F.25 min timer
5. Stir in lime zest and juice; taste and serve warm.