Chicken Colombo from Guadeloupe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 chicken legs
- 40 ml vegetable oil
- 1 tablespoon cumin
- 5 spring onion (s)
- 4 cloves garlic, chopped
- 3 potato (s)
- 1 lime (s)
For the spice mix: (Massalé-)
- 1 onion (s)
- 3 spring onion (s)
- 3 cloves garlic
- 1 teaspoon coriander, ground
- 1 chilli pepper (s), pitted
- 1 teaspoon cumin
- 5 clove (s)
- 4 tablespoon turmeric
- Salt pepper
Print Recipe
Pin Recipe Instructions
- Peel the skin off the chicken thighs. Fry in hot oil on all sides for twenty minutes, until the meat has turned a nice light brown color. Take out of the pan.
- In the remaining fat, sweat the cumin, chopped onions and garlic vigorously for about 5 minutes. Return the chicken legs and mix everything well.
- Add a glass of water to the ingredients for the massalé mixture and puree everything with the hand blender. Pour the massalé over the chicken legs and let it simmer covered for a quarter of an hour.
- Peel and dice the potatoes. Add to the chicken thighs and simmer for about ten minutes until they are cooked through. Season to taste with lime juice, salt and pepper.
- Rice goes well with it.
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