Chicken Loreli

This casserole smells like the holidays crashed into a Caribbean kitchen, and everybody’s having a good time.

Chicken pieces get a rum bath, then nestle into a casserole alongside chunky sweet potatoes, plump raisins, and a generous dusting of cinnamon, ginger, and brown sugar. As it bakes, everything melds into a sweet-savory gravy that’s fragrant enough to pull people in from the next room.

One pot, one hour, and you’ve got a dish that feels festive without any of the fuss. Serve it right out of the casserole dish with some crusty bread to soak up every last drop.

Kitchen Tips

• The rum is listed as optional, but it adds a warm, caramel-like depth you can’t replicate. Use dark rum for the best flavor.
• Cut the sweet potatoes into similar-sized chunks so they cook evenly. Too small and they’ll turn to mush before the chicken is done.
• Check the liquid level at the halfway mark. The gravy should be covering the meat. Add a splash of water if things look dry.
• Don’t skimp on the ginger. Three teaspoons sounds like a lot, but it balances all that sweetness and keeps the dish from tipping into dessert territory.