Pour the Coconut Oil and Extra Virgin Olive Oil into a pressure cooker. Let them heat up for 1 minute over medium heat.
Throw in your diced onions. Toss and turn until they become slightly golden brown.
Throw in all your chicken and and allow it to brown for about 7 minutes on one side. Once it has changed color, flip it over and let it cook another 3 minutes.
Add in your sweet potatoes, carrots, thyme, salt, and pepper. Give it a quick toss.
Close your pressure cooker and let it cook over low heat for about 20 minutes (or 30 minutes if the chicken you used is hard.)
In the meantime, blend together your tomatoes, cut-into-4 onion, garlic cloves and ginger root. *See notes below
Open the pressure cooker and increase the heat to medium.
When most of the water has dried up, add in your tomato mixture. Give it a quick toss and turn off the heat.
Once the Island Stew has cooled down, shake the thyme to remove all its leaves and throw away the stems.
Serve with some English cucumber or with any salad you want.
(1) If you don’t mind your dish tasting coconutty, feel free to use only coconut oil.(2) Feeling lazy to use your blender because you'll have to wash it afterwards? No problem! Skip this step and go directly to the next step. However, if you choose to do so, make sure that:
You have some garlic paste and ginger paste (Add ½ Tbsp of each.)
When you start cooking, you dice and brown 4 onions instead of 3.
Instead of letting most of the water dry up, leave about ½ the amount of water.