Caribbean Chicken Stew With Cornbread Muffins…

Today I am sharing a Caribbean inspired recipes from Rachel’s Organic : Caribbean Chicken Stew with Cornbread Muffins.

Preparation time: 40 minutes

Cooking time: 1 ½ hours

Serves: 4


Casserole Ingredients:

  • 1 tbsp olive oil
  • 8 chicken thighs, skin on
  • 600g sweet potatoes, peeled and roughly cubed
  • 1 large onion, sliced
  • 2 large carrots, peeled and sliced
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled & grated
  • 2 tsp cayenne pepper
  • 1 red hot chilli pepper, chopped finely whole with seeds
  • 1 tsp ground cinnamon
  • 1 tbsp cornflour
  • 300ml vegetable stock, hot
  • 450g Rachel’s Greek Style Coconut yogurt

Cornbread Muffin Ingredients:

  • 30g melted butter – for greasing and frying
  • 165g tinned, drained or frozen sweetcorn
  • 165g spring onion, chopped
  • 1 red chilli, deseeded
  • 140g plain flour, sieved
  • 140g polenta or cornmeal
  • 2 tsp baking powder
  • 50g cheddar cheese, grated, extra for topping
  • 2 large eggs, beaten
  • 280g Rachel’s low fat Greek Style Natural yogurt
  • 100ml milk

Method for the Casserole:

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. Heat the oil in a deep pan, ideally an ovenproof casserole dish. Brown the chicken in batches and then set aside. Drain off fat as necessary.
  3. Gently fry off the onion, carrots and sweet potato until softened. Stir in the garlic, ginger, various spices and chilli and cook for 1 minute.
  4. Sprinkle over the cornflour and cook for a further minute.
  5. Remove from the heat and stir in the stock. Add the chicken pieces. Cover and simmer for 1 hour.
  6. Stir in the coconut yogurt and check seasoning before serving.

Method for the Cornbread Muffins:

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Brush a muffin tin with some of the melted butter.
  2. Fry in a small pan the sweetcorn, spring onions and chilli with the remaining butter. Fry until soft and golden.
  3. In a large bowl mix together the flour, polenta, baking powder and cheese. Whisk the eggs, yogurt and milk, and add these to the bowl with the sweetcorn mixture made earlier.
  4. Divide the mixture between the muffin holes and sprinkle with the reserved cheese. Bake for 25-30 minutes until brown and firm to touch.

Hints and tips:

  • Garnish with a cinnamon stick as pictured

Recipe and photography courtesy of Rachel’s

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Jess
    30 August 2016 / 17:23

    YUM! I totally pinned this! What a great Fall dish. And I LOVE me some cornbread!I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: Thanks for joining Cooking and Crafting with J & J!

  2. Lanae Bond
    27 August 2016 / 15:19

    Everything looks so yummy! I can't wait to try this recipe!

  3. indah nuria Savitri
    26 August 2016 / 14:40

    Claire, this stew and the muffins look super yummy indeed. Love to try it

  4. revert life
    26 August 2016 / 09:49

    This LOOK'S absolutely FANTASTIC oh my word!!!

  5. Tamar SB
    25 August 2016 / 10:28

    Mm, sounds delicious!! ps come join my new (no themed) thursday linky!

    • Clairejustine oxox
      25 August 2016 / 13:46

      Thank for the invite Tamar 🙂