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Jamaican Brown Stew with Chicken & Sweet Potato

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 8 chicken drumsticks
  • 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 3 sprigs of fresh thyme, leaves picked
  • 2 mixed-colour bell pepper deseeded and cut into chunks
  • 1 Knorr Chicken Stock Pot
  • 2 sweet potatoes, scrubbed and cut into chunks
  • 1 tablespoon tomato paste
  • Marinade
  • 1 large tomato, finely chopped
  • 4 spring onions, finely chopped
  • 2 cloves of garlic, peeled and grated
  • 1 hot red chilli, finely chopped
  • 1-2 teaspoons reduced-salt soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon ground allspice

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

316kcal

Energy (kJ)

1321kJ

Protein (g)

20.0g

Carbohydrate incl. fibre (g)

32.7g

Carbohydrate excl. fibre (g)

28.3g

Sugar (g)

11.0g

Fibre (g)

4.4g

Fat (g)

12.6g

Saturated fat (g)

2.9g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

5.9g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

83mg

Sodium (mg)

588mg

Salt (g)

1.46g

Vitamin A (IU)

7514IU

Vitamin C (mg)

143.0mg

Calcium (mg)

88mg

Iron (mg)

2.34mg

Potassium (mg)

917mg

Total

1265kcal

5284kJ

79.9g

131.0g

113.3g

43.9g

17.6g

50.4g

11.5g

32.6g

23.5g

9.1g

0.2g

334mg

2353mg

5.86g

30056IU

572.2mg

351mg

9.38mg

3669mg


  • 1 Toss the chicken in the marinade ingredients, then leave to marinate for 1 hour, or preferably overnight.
  • 2 When you’re ready to cook, preheat the oven to 200ºC/180ºC fan.
  • 3 Tip the chicken, along with the marinade, into a roasting tray, then place in the hot oven for 20 to 30 minutes, or until golden but not cooked through.
  • 4 Meanwhile, heat the oil in a large saucepan, then add the onion, ginger, chillies, thyme leaves and peppers. Cook gently until softened.
  • 5 Boil the kettle. Measure out 600ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 6 Stir the roasted chicken, sweet potato and tomato paste into the pan.
  • 7 Pour in the hot stock, then simmer for 30 to 40 minutes, or until the chicken is tender and the sauce has thickened and reduced.