Caribbean Style Chicken Stew

Heat a drizzle of oil in a saucepan on medium high heat. Once hot, add the chicken pieces with a pinch of salt and pepper. Stir and cook until the chicken is nicely browned on all sides, 4 mins. Add the onion to the pan, and cook until the onion is softened, 5 mins, stir occasionally.

Add the tomato puree and jerk seasoning (add less if you don't like spice) to the chicken. Cook for 1 minute, stirring continuously. Pour in the water (see ingredient list for amount), stir in the chicken stock powder and add the carrot and potato. Add a large pinch of salt and black pepper and stir everything together.

Bring the mixture to a simmer, cover with a lid (or tin foil) then reduce the heat to medium low. Simmer until the potato is cooked, 15 mins, stir every few mins. Then remove the lid and cook until the mixture has reduced slightly and the chicken is cooked, 7-10 more mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash of water if it is a little thick for your liking. 

Meanwhile, mix half the coriander with the olive oil (see ingredient list for amount), a pinch of salt and pepper. Halve the ciabattas and lay them on a large baking tray. Spoon over the herby oil and spread it over the bread using the back of a spoon. Once the stew is 5 mins from being ready, bake your ciabatta until golden, 5 mins. Then remove from your oven.