Martinican Colombo de Poulet

Ingredients

• 1 kg Chicken thighs and drumsticks, skinned and cut into pieces
• 2 EL Colombo powder
• 1 Lime, juiced
• 2 EL Vegetable oil
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Eggplant, diced
• 2 Potatoes, peeled and diced
• 1 Carrot, diced
• 1 Sweet potato, diced
• 400 ml Coconut milk
• 250 ml Chicken broth
• 1 Scallion, chopped, for garnish
• Salz und Pfeffer Salt and pepper to taste

Instructions

1. Marinate chicken with lime juice, salt, and pepper. Let rest for at least 30 minutes.
2. In a large pot or Dutch oven, heat oil over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
3. Add colombo powder and toast for 1 minute until fragrant.
4. Add the marinated chicken and brown for 5-7 minutes until lightly seared.
5. Add eggplant, potatoes, carrot, and sweet potato. Stir to coat everything with the spice.
6. Add coconut milk and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes until chicken is cooked through and vegetables are tender. Stir occasionally.
7. Taste and adjust seasoning if needed. Garnish with chopped scallions and serve hot with rice.

Nutrition