Raised as a Seventh Day Adventist and vegetarian in St. Vincent and the Grenadines, the chef Rawlston Williams rarely got to eat stew chicken growing up, he said, but he did help cook this complexly flavored meal with friends — smitten even then with its scent. Like many peasant dishes, Mr. Williams said, stew chicken was often made with leftover scraps like chicken backs, and you could do the same, though the recipe here has been adapted for bone-in chicken thighs or the more economical chicken leg quarters. At the Food Sermon, his restaurant in Brooklyn, he'll serve it with rice and beans, but his preferred method is his own twist with chickpeas, sweet potato and the Caribbean version of paratha roti, an Indian flatbread he updates with fennel seed. The New York Times
Full Recipe
Author
The New York Times | 2015-10-28
Source
