Coconut Chicken Stew with Green Tomatoes
Serves 8

1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 chicken legs, skinless
4 chicken thighs without skin
1/4 cup extra virgin olive oil
2 cups potatoes, fingerlings or cubed
2 cups carrots, chopped
1 onion, diced
2 cups peppers, chopped
2 cups green tomato wedges
1 jalapeno, seeded and thinly sliced
2 cans coconut milk
2 teaspoons curry powder
salt and pepper, to taste

Mix flour, salt and pepper in a large plastic bag and add chicken. Toss to coat chicken. Heat oil in a large Dutch oven over medium high heat. Add chicken, a few pieces at a time, and cook until golden brown then turn and brown other side. Remove to a platter and repeat with remaining chicken pieces, adding oil as needed. Remove all chicken to a platter. Add all vegetables to the Dutch oven and saute for a few minutes. Return chicken to the pot and nestle chicken in the vegetables. Combine coconut milk and curry powder, then pour over chicken. Cover and bake at 325 for 1 hour. Season with salt and pepper to taste and serve over jasmine rice.