4 whole boneless, skinless chicken breasts cut into large cubes
3 garlic cloves, minced
1 sprig fresh thyme
1 medium onion, finely chopped
1 teaspoon grated ginger
1 teaspoon ground allspice
1 teaspoon minced Scotch bonnet pepper
1 1/2 tablespoons olive oil
1 13 1/2- to 14-ounce can unsweetened coconut milk*
½ c heavy cream
1 c water 1 14-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch pieces
2 tablespoons chopped cilantro leaves
1 bunch kale
Kosher salt and freshly ground black pepper
In a bowl, combine the chicken, garlic, thyme, onion, ginger, allspice and chile. Season chicken with salt and pepper. Let marinate for 1 hour.
Heat the oil in a skillet over medium heat. (be careful not to burn the oil.)Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the coconut milk, cream, water, sweet potatoes and half of the cilantro. Lower the heat and simmer until sweet potatoes are tender about 20 minutes. Add kale and continue to cook for another 10 minutes. Adjust seasoning. Garnish with remaining cilantro and serve over rice and peas.