CHICKEN COLOMBO WITH DRIED PLUMS

Colombo powder is a blend of spices from the French West Indies used to prepare thick, curry-like stew of pork, lamb, chicken or goat. Both the stew and the spice trace their roots to Sri Lanka’s capital Colombo, whose inhabitants were brought to the Caribbean’s to work the sugar plantations. This recipe is absolutely delicious, even better reheated the next day! Enjoy this wonderful curry with a red wine from the Languedoc Roussillon region (South of France)!

Preparation: 20 min; Cooking time: 1 h 25

4 servings

4 chicken thighs, skinless

4 chicken legs

4 tbsp butter

1 package of pitted dried plums (8 oz)

2 big yellow onions, minced

2 cups chicken bouillon

3 tbsp Colombo powder

Salt and pepper

Using a Dutch oven, melt the butter on medium heat. When the butter sizzles, add the chicken and cook 20 minutes on all sides, stirring often.

Put the chicken on a platter. Replace by the onions and Colombo powder. Cook 5 minutes, stirring constantly. 

Return the chicken to the Dutch oven, combine with the onions and spices. Season the preparation with salt and pepper. Cover the pot and cook 15 minutes on low heat, stirring often. Add the dried plums and chicken bouillon and simmer 45 minutes, stirring a few times.

Serve over basmati rice or couscous.

Bon Appétit!