3 Tablespoons olive oil
One 4 pound chicken, cut into 8-10 pieces
3 Tablespoon CuisineMentor African Piri-Piri Gourmet Spice Blend
(shake spice bag first to distributes spices)
1 teaspoon salt
1 teaspoon sugar
2 medium onions, sliced and separated into rings
2 bell peppers sliced in ½ inch rings
2 cloves garlic, minced
1½ pounds tomatoes, peeled, seeded and sliced
1 small hot red pepper, thinly sliced
1½ Tablespoons grated lemon zest
15 oz can coconut milk
1½ pounds sweet potatoes, peeled and cut into 2" pieces
salt, pepper

Piri-Piri pepper oil (Recipe on Spice Package)

In a large Dutch oven, heat oil over medium heat. Brown chicken in batches, set aside. Discard all but 1 Tablespoon of fat in pot. Add spice blend, salt, sugar, onions and bell peppers, cook until onions soft about 10 minutes. Add garlic, tomatoes, hot red pepper, lemon zest, coconut milk, sweet potatoes and browned chicken. Bring to simmer, cover, reduce the heat to low. Simmer until chicken and potatoes are tender and cooked thoroughly, about 1½ hours.

Serve the stew in wide bowls. For extra heat add prepared Piri-Piri pepper oil to taste.Makes 6 serving.

Vegetarian Version: Omit chicken. Follow recipe, simmering sweet potatoes for about 30 minutes. Add a variety of vegetables such as cauliflower flowerets, 1 inch dice winter squash and eggplant and 1 inch sliced okra. Simmer about 20 minutes longer until tender.

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