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From Len Cabral

Ananzi says, “Mmm, I love yams!” This simple recipe is a great way to enjoy delicious, and highly nutritious, yams.


1 (2½- to 3½-pound) boiler-fryer chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
½ tsp paprika, or to taste
1 Tbsp unsalted butter
2 cups water or low sodium chicken broth
2 cloves garlic, peeled and crushed
1 small onion, peeled and quartered
1 medium yam or cassava, peeled and cut into 1-inch cubes
1 medium or 2 small potatoes, peeled and cut into 1-inch cubes
¼ cup flat-leaf parsley, washed, dried and chopped

Wash and dry chicken thoroughly. Season with 1 teaspoon salt, 1 teaspoon pepper and paprika. In heavybottom pot or deep sauté pan, melt butter over medium heat and add chicken. Cook, turning pieces gently, until chicken is lightly browned. Remove pan from heat and drain fat from pan.

Return pan to heat. Add water or chicken broth to chicken, then add garlic, onion, yams and potatoes, distributing evenly. Cover with lid and bring to a boil, then reduce heat to simmer, stirring occasionally until the vegetables are tender and chicken is cooked through, approximately 30 minutes. Check seasoning. Remove from heat, sprinkle with flat-leaf parsley and serve.

Serves 6.


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