Chicken Colombo from the Caribbean

Ingredients

For 4 servings

• •1.2 kg 1.2 kg Chicken white(s)
• •4 4 Potatoes
• •1 1 Eggplant(s)
• •4 4 garlic pod(s)
• •2 Onion(s)
• •5 5 Branches Persley
• •5 5 branch(s) Fresh coriander
• •2 2 Vegetarian pepper
• •2 2 Cive branch(s)
• •0.5 0.5 Green Lemon(s)
• •2 2 Lemon(s)
• •2 c. à soupe 2 tablespoons Colombo
• •6 g 6 g Mixing spices
• •Salt pepper mill

Method

1. 1.Preparation and marinade of chicken
2. 2.Cut the chicken whites into cubes and sprinkle with 2 tablespoons of olive oil and lemon juice. Add crushed garlic, chopped onions and cive branches, vegetarian peppers, chopped parsley and 2 tablespoons of colombo. Salt, pepper and mix well with your hands. The chicken must be well coated. Let marinate at least 2 hours in the refrigerator (one night in the ideal).
3. 3.Seizure of chicken and preparation of spices
4. 4.After this time, remove the chicken and remove it from all spices. Keep all marinade well in a bowl. Heat the rest of the oil in a casserole and put your spice mixture in it: ideally, the seeds to be dusted (cumin, mustard, fenugrec). When they start to burst, remove them and book.
5. 5.Doveco cooking
6. 6.In the same pot, brown the previously drained chicken cubes. Mix and cook over low heat 10 min until the meat returns water. Add the vegetables, coriander and marinade. Moisten with water (about 500 ml) and add the rest of colombo and pre-dusted spices. Cover and simmer for 30 to 40 min.
7. 7.Finishing and service
8. 8.Water with lime juice, mix. Decorate with some fresh coriander leaves and serve well warm with a fragrant rice timbale.