Colombo chicken : A stopover in Martinique

Let's go to the sunny West Indies with this Colombo recipe.

Colombo chicken takes its name from the blend of spices used in its preparation. This flagship dish of Martinique cuisine can be found at most family gatherings, where it pays homage to the Indian, African and Creole roots that make up the richness of West Indian cuisine.

Recipe

Colombo spices:

• 2 tablespoons turmeric

• 1 tablespoon ground coriander seeds

• 1 tablespoon cumin

• 1 tablespoon mustard seeds

• 1 teaspoon fenugreek powder

• 1 teaspoon ground black pepper

• 1/2 teaspoon chili powder (more if you can handle the heat)

Ingredients:

• 4 chicken thighs

• Marinade:

  • 3 garlic cloves

  • juice of one lemon

  • 1 sweet pepper

  • salt

  • pepper

• 1 large onion

• 2 garlic cloves

• 2 bay leaves

• 1 eggplant (optional)

• 1 large carrot

• 2 small zucchinis

• 2 small potatoes

• 2 feuilles de laurier

• 1 chicken stock

• your colombo mix

Preparation

Chop the garlic cloves, chop your chili pepper and mix the rest of the marinade ingredients.

Marinate your chicken for at least an hour (ideally overnight).

Pour a little oil into your Dutch oven and brown your chicken pieces.

Remove the chicken.

Add the onion, garlic, bay leaves and chicken stock and brown.

Add the diced eggplant and sauté until the onions are translucent.

Add 3 to 4 tablespoons of colombo spices.

Return the chicken pieces to the pot and add the diced zucchini, potatoes and carrots.

Mix all the ingredients together in your pot and add water to the top. You can add another spoonful or two of colombo spices if you like, or if you want a richer taste.

Simmer over low heat for at least 45 minutes.

Adjust the seasoning (salt and pepper) and cook for a further 5 minutes.

Serve with white rice.

Like many simmered dishes, the flavors continue to develop after cooking. You'll probably find, as I do, that your colombo chicken tastes better a day or two later.