Entree: Comoros – Poulet à la Comorienne (Comorian-style chicken braised in fragrant spices, tomatoes, and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 small red chilies (pili-pili) or 1 tsp (5 ml) crushed red pepper, seeded and chopped
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 13.5 oz (400 ml) coconut milk
- 14 oz (400 g) canned diced tomatoes
- 1 tbsp (15 ml) tamarind paste, dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves) for garnish
- Lime wedges for serving

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper, 1/2 tsp (2.5 ml) turmeric and 1/2 tsp (2.5 ml) paprika. Let rest 15–30 minutes.
2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden, about 6–8 minutes per side. Remove chicken and set aside.
3. Add the sliced onion to the pan and sauté until soft and beginning to brown, about 6 minutes. Stir in the garlic, ginger, and chopped chilies and cook 1–2 minutes until fragrant.
4. Add the remaining turmeric, coriander, paprika and 1/2 tsp (2.5 ml) salt; cook 1 minute to bloom the spices. Stir in the diced tomatoes and bring to a simmer, scraping up browned bits from the pan.
5. Return the chicken to the pan and pour in the coconut milk and tamarind water. Bring to a gentle simmer, cover partially, and reduce heat to maintain a low simmer. Cook until the chicken is cooked through and tender, about 25–30 minutes.
6. Uncover and simmer 5–10 minutes more to thicken the sauce if needed. Stir in the lime juice and adjust seasoning with salt and pepper.
7. Sprinkle with chopped cilantro and serve hot with rice or boiled root vegetables and lime wedges.