34
Colombo
Jean-Jacob Bicep, France/Guadeloupe
I NGRED I ENTS ( SERVES 4 )
1 large organic chicken
1 aubergine
1 courgette
3 medium potatoes
5 or 6 cloves of garlic
parsley
2 spring onions (you can replace them with shallots if necessary)
2 tablespoons colombo paste
1 pinch of coriander
1 sprig of thyme
1 large onion
2 cloves
2 lemons
1 chili
vinegar
oil
salt and pepper
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Cut the chicken into 8 pieces and marinate
the pieces for 45 minutes in oil, salt, pepper,
crushed garlic (3 cloves), chopped chili, cloves,
lemon juice and vinegar. Finely chop the
spring onions, onion, parsley and garlic, and
sweat gently in a pot with a bit of oil. Add the
coriander and thyme. Add the chicken pieces
and seal them, stirring from time to time. Chop
up the vegetables and add them to the meat.
Add the colombo paste. Stir well. Cover with
water, place the cover on the pan and simmer
over a medium fire for around 40 minutes. When
it has finished cooking, check and adjust the
seasoning if necessary. Add a dash of lemon juice.
AVERAGE
AVERAGE
GLUTEN- AND
LACTOSE-FREE
2 HOURS
