Jerk chicken stew with campfire corn on the cob recipe

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  • Serves 4
  • 1 hr
  • 292 calories / serving
  • Healthy
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This wholesome jerk chicken stew is packed with flavour and is ideal for a summer party or camping trip. You can cook the baked sweet potatoes and corn on the cob in the ashes of the campfire. 

Mix the spices in a large bowl with half the olive oil. Add the chicken and toss to coat.

Heat the remaining oil in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes. Add the chicken and cook for 5 minutes, stirring occasionally, until sealed. Add the pepper and stir-fry for 1 minute.

Add the tomatoes and red wine, cover and simmer gently for 10 minutes. Uncover and simmer for a further 10 minutes.

If using the oven preheat it to gas 7, 220ºC, fan 200ºC. Place each sweetcorn cobette on a large square of foil, spread with a little of the butter and twist the ends of the foil to secure. Cook in the hot campfire ashes for 10-15 minutes or in the oven, turning halfway through cooking. Serve with the baked sweet potatoes and soured cream. Garnish with the chopped coriander, if using.

Tip: To cook sweet potatoes on a campfire, brush with oil and wrap tightly with foil. Place in the hot ashes for about 1 hour until soft.

See more Summer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 tsp ground cinnamon
  • 1 tsp cayenne pepper
  • 1/2 tbsp dried thyme
  • 1tsp allspice
  • 1/2 tsp hot chilli powder
  • 2 tbsp olive oil
  • 1 x 400g pack diced chicken breast
  • 1 onion, peeled and finely chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 x 400g tin chopped tomatoes
  • 75ml (3fl oz) red wine
  • 4 sweetcorn cobettes
  • 25g (1oz) butter
  • 4 baked sweet potatoes, to serve (see tip)
  • soured cream, to serve
  • chopped coriander, to garnish (optional)
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  • Energy 1225kj 292kcal 15%
  • Fat 12.9g 18%
  • Saturates 4.3g 22%
  • Sugars 8.7g 10%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 14.7g Protein 27.5g Fibre 4.2g

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