A perfect dish to make on a windy, stormy day in January…the temperature having climbed to the mid-50’s – it’s balmy, wet, and wild outside. A hearty stew but with fruity flavors to remind that spring is not far away…even when it’s easily three months away.
Hunks of peeled ginger add heat and flavor when cooked along with the onions, carrots, and many cloves of garlic – the hunks can be removed at any point. Squeezes of lemon for scent, orange juice for de-glazing, and slices of plantains…one happy-fruity family. And a roasted hacked-apart chicken cooks better than a whole one for this stew as it creates more browned bits in the pan for making broth. Yum!
cooking carrots, onions, and garlic...
with plantains...
with broth...
with chicken!
Damn, you are a good cook!
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