Eggplant and colombo chicken

Directions

1. Make a marinade by mixing the chopped shallot, 4 cloves of crushed garlic, ground coriander, vinegar, water, and 1 tablespoon of the colombo spices in a shallow dish. Salt and pepper the chicken pieces and place in marinade, turning to coat thoroughly. Place in the refrigerator for several hours or overnight.

2. After the chicken has marinated (save the marinade), heat the oil in a large and sturdy pot on medium heat. Add the chopped onions, minced hot pepper, and 2 more cloves of crushed garlic. Cook until the onion starts to soften – about 5 minutes.

3. Add the chicken and cook, turning occasionally, until the chicken is browned a bit on all sides – about 10 minutes. Add the cubed eggplant, zucchini, and potatoes, the lemon juice, the herbes de Provence (or substitute herbs), and the leftover marinade. Stir to combine well, cover and cook on low medium heat for 15 minutes.

4. After 15 minutes stir in the remaining 2 tablespoons of colombo and stir to combine well. Cover and cook another 15 to 25 minutes, or until the chicken is done as you like.

5. Stir in the coconut milk and season to taste with salt and pepper. Serve hot with rice.

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