Poulet Colombo (Chicken Colombo)

Ingredients:

• 1 chicken cut up, or 8 pieces of chicken
• 1 shallot, peeled and chopped finely
• 6 cloves garlic, peeled and crushed, divided
• 1 tsp ground coriander
• 1 tbsp white wine vinegar
• 1 cup water
• 3 tbsp colombo spices, divided
• 3 tbsp oil
• 2 onions, peeled and chopped
• 1 chili pepper, minced fine
• 1 medium eggplant, cut into 1/2 inch cubes
• 1 medium zucchini, cut into 1/2 inch cubes
• 3 potatoes, peeled and cut into 1/2 inch cubes
• juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1 cup coconut milk
• salt and pepper

Directions:

1. Salt and pepper the chicken pieces, then marinate them in a mixture made from the chopped shallot, four of the garlic cloves, 1 tbsp of the colombo powder and the coriander, vinegar and water. Refrigerate for two or three hours or overnight.
2. Heat the oil over a medium flame and add the onions, chili pepper and the rest of the garlic. Cook until the onion is translucent. Add the chicken (reserving the marinade) and brown on both sides, then add the vegetables, lemon juice, herbs and the marinade. Cover and cook over a medium-low flame for 15 minutes.
3. Add the rest of the colombo and stir to combine. Cover and cook for an additional 15 to 25 minutes, or until the chicken is cooked through and tender. Add the coconut milk and salt and pepper to taste. Serve over rice.