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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.