Spicy Stew Chicken

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1/2 C. Browning (see Note on side)

1/8 t. ground cloves

1 t. grated ginger root

1/2 C. fine-chopped parsley

1 T. fine-chopped fresh thyme

1 to 2 t. fresh-ground black pepper or Caribbean hot sauce

1/2 t. ground coriander

1 T. Caribbean curry powder

1/2 t. ground cumin

2 t. crushed chicken bouillon cubes or 2 t. Better Than Bouillon

2 T. cooking wine

2 T. olive oil

1/2 C. chopped onion

2 cloves garlic, minced

4 lbs. skinless chicken pieces with bones cut into 2-inch pieces

1 C. baby carrots

2 ribs celery, chopped

1/2 C. water

In a large nonreactive bowl combine the Browning, cloves, ginger, parsley, thyme, pepper, coriander, curry, cumin, bouillon and wine. Mix well. In a small skillet over high heat, heat the oil and saute onions and garlic 2 to 3 minutes until slightly browned. Drain oil from pan. Add onions and garlic to bowl.

Rinse the chicken. Add the chicken pieces to the bowl and turn to coat evenly. Cover and refrigerate 6 to 24 hours, stirring occasionally.

In a large skillet over medium heat, combine the chicken with any marinade, carrots and celery. Add water. Cover and cook over medium-high heat 30 minutes. Uncover, reduce heat to medium and continue cooking until chicken is tender and no longer pink.

Makes 8 servings.