Servings: 4 Servings
Ingredients
- ¼ cup vegetable oil
- 12 each chicken drums
- 2 tablespoons garlic minced
- 2 tablespoons Moroccan spice Chef Kenny’s Spice Blends or curry powder
- ½ cup Spanish onion large dice
- 12 each baby carrots
- ½ cup celery root large dice
- 4 each curry leaves or bay leaves
- 1 teaspoon crushed red pepper flakes
- 1- liter chicken stock
- 2 cups coconut milk
- ¼ cup lime juice fresh
- ¼ cup raisins
- 2 tablespoons cilantro chopped
- 2 cups TIO JORGE peeled yuca cut into 1” chunks
- Kosher salt and pepper to taste
Instructions
- Heat large pot on medium high heat.
- Add vegetable oil.
- Now add chicken drums and season with Moroccan spices.
- Brown on all sides.
- Remove chicken and add onions, carrots, and celery root.
- Cook until caramelized.
- Reduce heat to medium setting.
- Add chicken drums back into pot.
- Add garlic, curry leaves, raisins, and cilantro.
- Deglaze with chicken stock, lime juice and coconut milk.
- Bring to a boil and reduce to a simmer.
- Cook for 40 minutes slow.
- Add yuca and cook for an additional 20 minutes or until chicken drums and yuca aretender.
- Season to taste with salt and black pepper.
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