Trinidadian · beginner
Trinidadian Geera Spiced Chicken Stew With Sweet Potatoes
Tender chicken thighs slow-simmered in roasted ground cumin, garlic, and fresh herbs with hearty sweet potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine diced chicken thighs, green seasoning paste, and 1 tablespoon of roasted cumin powder in a bowl, tossing well to coat.
- 02
Heat vegetable oil in a wide pot over medium heat, then add diced yellow onion and garlic, cooking 3 minutes until softened.
- 03
Stir in the remaining tablespoon of roasted cumin powder and bloom in hot oil for 1 minute until highly aromatic.
- 04
Add marinated chicken pieces to the pot and cook for 5 minutes, stirring frequently to lightly brown the surfaces. stream
- 05
Add cubed sweet potatoes and halal chicken stock, stirring well and scraping up any browned bits stuck to the bottom of the pot.
- 06
Bring the liquid to a simmer, reduce heat to low, cover, and cook for 20 minutes until sweet potatoes are tender and sauce thickens.
- 07
Stir in fresh chadon beni just before turning off the heat, then serve warm.
A LITTLE KITCHEN KNOW-HOW
Geera Spice Blooming
Toasting roasted ground cumin directly in hot oil with aromatics to awaken oil-soluble spice compounds before adding liquids.
Notes from the kitchen
- For authentic depth, roast whole cumin seeds in a dry pan until dark brown before grinding them into geera powder.
- Ensure sweet potatoes are cut into uniform pieces so they cook evenly alongside the chicken.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.