Comoronian Chicken - Poulet de Comores

Ingredients:

1 large chicken (with giblets) cut into serving pieces

1 400 ml tin coconut milk

2 onions, finely sliced

600 g sweet potatoes, peeled and cubed

500 g carrots, peeled and diced

1 bouquet garni

3 tbsp chopped parsley

200 g grated coconut

5 pinches freshly-grated nutmeg

100 g freshly-grated ginger

500 ml nyembwe sauce (palm butter or palm soup base)

Salt and black pepper to taste

Cooking Instructions:

Add oil to a pot and fry the chicken pieces until golden. Remove and set aside then fry the onions until lightly golden. Remove and reserve. Add the chicken offal to the pot and fry for a minute then add 700 ml water and bring to a boil. Allow to cook for 20 minutes then remove the offal and chop. Add the offal to a casserole dish along with the fried chicken, onions, bouquet garni and the grated ginger. Season with salt and pepper, add 6 tbsp water and allow to simmer very gently for 10 minutes (add more water as necessary). Add the coconut milk (reserve 100 ml) and allow to simmer for half an hour.

Meanwhile place the carrots and sweet potatoes in salted water, bring to a boil and cook for 30 minutes. Pass them through a seive to form a paste then mix-in the remaining coconut milk and season with the nutmeg. Mix in the grated coconut and set aside in a warm place. Add the nyembwe to to the casserole and cook for a further 5 minutes. Arrange the carrot and sweet potato mixture on a serving plate and spoon the chiken and some of the cooking stock over the top. Sprinkle with the parsley and serve immediately.

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