Poulet Colombo

Ingredients

• 3 lb chicken thighs, bone-in, cut into pieces
• 2 limes, juiced
• 4 garlic cloves, minced, divided
• 1 onion, chopped, divided
• 2 sprigs thyme
• 1 scotch bonnet chile, minced
• 2 tbsp colombo spice blend (or 1 tbsp curry powder plus 1 tsp each ground cumin and coriander)
• 1 tbsp uncooked white rice
• 2 tbsp oil
• 2 medium potatoes, peeled and cubed
• 1 small eggplant, cubed
• 2 cups chicken stock
• Salt, to taste

Before you cook

• Toast the uncooked rice in a dry pan over low heat for 2 minutes until pale gold, then grind it to a powder and stir it into the colombo spice blend.

Steps

1. Combine the chicken with the lime juice, half the garlic, half the onion, thyme, and scotch bonnet in a bowl.
2. Rub the colombo spice blend over the chicken.
3. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
4. Heat the oil in a large pot over medium-high heat.
5. Lift the chicken from the marinade, shaking off the excess, and sear it in batches for 3 minutes per side until browned.
6. Remove the chicken and set aside.
7. Add the remaining onion and garlic to the pot and cook for 3 minutes until softened.
8. Return the chicken to the pot along with the reserved marinade.
9. Pour in the chicken stock and bring to a boil.
10. Reduce the heat and simmer, covered, for 25 minutes.
11. Add the potatoes and simmer for 10 minutes.
12. Add the eggplant and simmer for 10 more minutes until the chicken, potatoes, and eggplant are all tender and the sauce has thickened.
13. Season with salt to taste.
14. Serve hot with steamed white rice.