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Here’s a yummy dish to warm your belly on a chilly, fall day. Everyone loved this dish, especially the kiddos who like a reason to cast aside eating utensils for fingers–chicken on the bone being a perfect excuse.

This meal was tasty and filling, and the sweet potatoes and peppers make it a nice fall dish. Instead of using whole chicken legs, I used four chicken legs and four thighs. This worked well for our family. You can use any chicken pieces that you prefer, just make sure they have skin-on and bone-in.

We served this over brown rice, but if you’re feeling extra fancy, it would be delicious with black beans and rice.

Caribbean Chicken

Source: Harvest Eating Cookbook by Keith Snow


  • 12 cup GF flour mix
  • 2 tbs ground cumin
  • 2 tbs fresh sage chopped
  • sea salt and pepper
  • chicken legs with thighs attached bone-in, skin-on
  • 4 tbs olive oil
  • 1 cup organic bell pepper diced
  • 1 cup organic onion diced
  • 2 cups homemade chicken broth
  • 1 cup canned coconut milk
  • 1 large sweet potato peeled and cut into 1 in. cubes
  • 1 bunch cilantro chopped
  • potato starch/ corn starch/ arrowroot for thickening


  1. Combine flour, cumin, sage, salt and pepper. Dredge the chicken in the flour.
  2. Heat the oil in a dutch oven over med-high heat. Add the chicken and saute it until well-browned on all sides, approx 10 minutes.
  3. Add the bell pepper and onion and season with salt and pepper to taste. Saute 5 min more.
  4. Add the broth, coconut milk, sweet potato, and cilantro. Cover and cook for 30 minutes.
  5. Remove the chicken and keep warm. Thicken the sauce with a slurry made from equal parts cold water and potato starch. Pour the sauce over the chicken and garnish with cilantro.

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