"I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée." -CL Reader
Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
A little disappointing; although good, I think this dish needed to be a little saucier - the vegetables were a tad dried out. The ginger and coriander were lovely, but definitely increase the allspice if you want to taste it. I agree that black beans would fill it out a bit more. Served with shredded bbq chicken and mashed potatoes.
Made this once before with with jerk chicken and a coconut rice, and tonight made it with the wonderful CL Jerk turkey cutlets and sauteed plantains. When it got a little dry, I added about 2 TB of spiced rum. I did double the spices, added a little onion, and added the cilantro & parsley at the end along with a generous squirt of lime juice. Without those changes, it's kinda bland, but with the changes--wow!
I made this recipe with zucchini only as we had sweet potatoes the night before. Did not have cilantro so increased the parsley with good results. Used vegetable stock vs chicken broth. Served this with grilled chicken with jerk seasoning and brown basmati rice with green onions and toasted almonds. I will be back to try different veggies.
Added the cilantro and parsley with the squash, to keep them brighter. Used green & yellow squash in slightly higher amounts just to change the color balance. Served this with CL's coconut-chile snapper. Very good.
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