->Chicken Yam Stew <-

1/2 cup all-purpose flour

2 teaspoons cayenne

2 teaspoons cinnamon

1 teaspoon ground cloves

8 chicken legs, skinned

6 tablespoons vegetable oil, for frying

2 large onions

3 tablespoons ginger, minced

2 tablespoons garlic, minced

2 tablespoons chiles, minced

5 tablespoons curry powder

3 pints chicken stock

4 sweet potatoes, peeled, large dice

1 cup coconut milk, unsweetened

1/4 cup cilantro, chopped

In a bag, combine the flour, cayenne, cinnamon and cloves, and mix

well. Place chicken pieces in bag and shake. In a large stockpot,

heat the oil over med-high heat until hot but not smoking. Add

the chicken pieces in a single layer, in several batches if necessary.

3 to 4 minutes a side, a remove to

a platter. Reduce the heat to medium, add the onions and cook

until they just begin to color, about 5 minutes. Add the ginger,

garlic, chile pepper and curry powder, and cook, stirring constantly,

for 1 minute more.

Add stock, the browned chicken and the sweet potatoes; return to

a simmer, and cook for about 1 hour, covered, until chicken is

cooked clear through with no traces of blood. Stew may be served

at this point or may continue to cook over very low heat for 1 to

2 hours longer. Just before serving, add the coconut milk and continue to cook for 1 minute. Remove from heat, add the cilantro,

mix well and serve.