CHICKEN COLOMBO WITH DRIED PLUMS

SIMMERING…

CURRY DES ANTILLES!

VOYAGE DANS LES CARAIBES!

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!

SHRIMP SKEWERS WITH ALMOND SAUCE

TASTE THE BASQUE REGION!

SHRIMP SKEWERS WITH ALMOND SAUCE

Taste the flavors of the Basque region, near Spain! French cuisine has so much to offer! Beautiful way to serve shrimp! Enjoy with a wonderful Viognier, white wine from the South of France!

Preparation: 45 min; Cooking time: 40 min.

4 servings

1 lb. fresh shrimp

5 tbsp olive oil

2 tomatoes

4 garlic cloves

2 5/8 oz almond

7/8 oz walnut

1 tsp Paprika

3 slices of bread

Leaves of ¾ bunch of parsley

Salt and pepper

Wooden skewers for serving

Preheat oven to 350 F.

Put the tomatoes and garlic (unpeeled) in a baking dish and bake 30 minutes.

Pour 2 tbsp of olive oil in a large frying pan and fry the bread on high heat.

Place the bread in the bowl of a blender with the parsley and 1 ¾ oz of almond. Mix the ingredients to obtain a powder. Set aside.

Peel the tomatoes and garlic and put them in the bowl of a blender with the rest of the almonds, walnuts, vinegar, 3 tbsp of olive oil, paprika, salt and pepper. Mix to obtain a creamy sauce.

Cook the shrimp (with their shell) in salted boiling water on high heat 3 minutes. Drain. Peel them. Place them in a bowl and sprinkle with olive oil. Put each shrimp on a skewer and roll them in the bread-parsley-almond mixture.

Pour the sauce in 4 little bowls.

Serve the shrimp skewers with the almond sauce.

Bon Appétit!

French Recipes and Cuisine