Tag Archives: dessert

Kuwait…

Thursday, September 5 – 

So… I got a new job. Hooray! And I got married. Extra, super hooray! But that means that I fell behind on writing my posts… again. Woops!

Kuwait (1)

 

Other than that, here are the photos. That’s all I’ve got for now. You know, since it was over a month ago. So enjoy the photos!I promise this happened. Yes, over a month ago. But it did! Mistress Whiskey and BestieExtraordinarie hosted the dinner. Their housemates helped cook, clean, and host everyone. We even had a birthday party thrown in on top.

Kuwait
(recipe borrowed from the cooks at: www.nestle-family.com)

  • 25 baby zucchini or 2 kg
  • ½ cup basmati rice or 100 g
  • 250 g minced beef
  • 4 tablespoons ghee, melted
  • 1 tablespoon salt
  • 1/3 cup fresh parsley or 25 g, chopped
  • 1/3 cup coriander leaves or 25 g, choppedKuwait (2)
  • 1/3 cup fresh dill or 25 g, chopped
  • 1 small onion or 100 g, chopped
  • 3 cloves garlic, mashed
  • 1 medium tomato or 150 g, chopped
  • 2 tablespoons raisins
  • ¼ teaspoon white ground pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons vegetable oil
  • 1 kg chicken wings
  • 5 tablespoons tomato paste
  • 2 cubes MAGGI® Chicken BouillonKuwait (4)
  • 12 cups water or 3 liters

Preparation:
Hollow zucchini and wash well. Soak rice in water for half an hour then strain. Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl. Stuff zucchini with the rice mixture and keep 1cm empty from the top. Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat. Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top. Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.KuwaitKuwait (5)

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Jamaica…

Saturday, June 15 –

Looks like I fell behind on posting again. Sorry guys! I will try to catch back up again. The summer has just stolen my attention away from sitting and writing at a computer.

I took the slow cooked jerk chicken recipe and instead of the taco recipe, hoping that the chicken would be tender and juicy. I slow cooked the chicken, using the exact amounts listed below, and let it cook in the crock pot for about 6 hours. Then I took it out, shredded it, and put it in a serving bowl. I put the reserved sauce in a bowl on the side so that people could control how spicy their tacos were. Then I used the mango salsa recipe as it is below and set that out along with the taco shells.

We had a bunch of people over for this dinner, but because I waited so long to write it, I forget who all brought what. MyBuddy and ChinUp brought an orange rum cake and a hibiscus punch. Mr. Hero brought booze. And I believe that LightsOn brought coleslaw and a bunch of meat that we grilled. I think we also had BabyBear, GrandpaBear, Missing Man, Texan Boy, and CannonBall. If I missed anyone, I sincerely apologize!

Jamaica
(recipes borrowed from the cooks at: www.jamaicans.com and www.bakersroyale.com)

Jerk Chicken Tacos with Mango Salsa

  • 4 skinless, boneless chicken breast halves
  • 4  tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste – Walkerwood, Jamaica Country Style etc)
  • 3 shredded cups cheddar cheese,
  • 12 taco shells
  • 1 cup diced mango
  • 1 small red bell peppers (diced)
  • 1 small red onion diced red onion (diced)
  • 1 jalapeno pepper (de-seeded and  minced)
  • 3 tablespoons fresh cilantro leaves (chopped)
  • 1 tablespoon lime juice

METHOD:    Rub each breast half with jerk sauce/paste, and place in a shallow dish.    Cover, and refrigerate at least 1 hour.    Cook chicken on a low fire on the barbeque grill.    Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill.    Warm up the shells.    Once the chicken is cooked dice them into thin slices.     Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa.    Optional: Garnish with shredded lettuce. Serving size 6-8

Slow Cooker Jerk Chicken

  •     8 scallions, chopped coarse
  •     1/4 cup vegetable oil
  •     2 habanero chilies, stemmed and seeded
  •     1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  •     2 tablespoons molasses
  •     3 garlic cloves, peeled
  •     1 tablespoon thyme
  •     2 teaspoons allspice
  •     1/4 teaspoon cardamom
  •     1 teaspoon coarse salt
  •     4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
  •     lime wedges for serving

Directions:
Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.
Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.


Ireland…

Saturday, May 4 –

Whiskey – lots and lots and lots of whiskey. Accompanied by lots of wonderful food. Did I mention whiskey? Ok, great. Let’s see if I can remember everyone who was there: Hot Momma, Mr. Hero (chicken and 21098_571154629582519_158003147_ndumplings, whiskey and chasers), BabyBear, BigMan (juice for drinks), RubsWithLove (vodka), Sir VJ (corned beef hash), ChinUp (potato leek soup), MyBuddy (soda bread), BirthdayShots (whiskey), FootballTamer (whiskey souffle dessert), BestestFianceEver (Guinness), and yours truly (Dublin coddle).

I cooked the bacon until crisp but not burnt and then broke it up into pieces, which I set aside. I browned the sausages on two sides, but didn’t cook them all the way through, and then set them aside. I cut up four potatoes, two onions, and two carrots, and some garlic, threw them into a big pot, dumped bacon grease on top, and cooked while I was cooking the meats in batches. I then took two glass baking dishes and put the sausages in first, dumped the veggies on top, sprinkled the bacon on the veggies, and then poured one bottle of hard cider over the two dishes. I covered it in foil and baked in a 375* oven for about 40 minutes. (I didn’t have a pot big enough to fit all of that on the stove, so I figured the oven would work just as well.

The Dublin coddle was good, but a little plain. The cider soaked into the potatoes to make an interesting flavor. I’m not sure I would commit to that many calories again, but it wasn’t bad. The chicken and dumplings was more of a soup than a casserole, but the flavor was great and I would totally eat it again. The corned beef hash was so good I had to put my plate away so that I would stop eating it. The potato leek soup was perfect, creamy, and a pleasure to eat. I am stealing that recipe for making in the near future! The soda bread was pretty good, I’m not usually a fan of soda bread, but this one wasn’t too bad. The whiskey souffle dessert was SO GOOD. Holy goodness. I can’t even tell you how wonderful it was, you just need to go make it and experience it yourself!

All in all, it was a huge success, we had great food outside in a wonderful warm spring evening, with LOTS of booze. We even got the fire pit going and spent relaxing time just hanging out. I couldn’t have asked for a better evening. Thank you to everyone who came to share Ireland with me!

Ireland
(recipe borrowed from the cooks at: www.ireland-information.com)

Dublin Coddle

  • 1 pound bacon slices
  • 2 pounds pork sausages
  • Some bacon fat or oil
  • 2 large onions, sliced
  • 2 cloves garlic
  • 4 large potatoes, thickly sliced
  • 2 carrots, thickly sliced
  • 1 large bunch of fresh herbs, tied with string
  • black pepper
  • hard cider (apple wine) or apple cider
  • fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley. Serves 6.


India… {Potluck!}

Saturday, April 6 –

There was SO MUCH FOOD. Oh my gosh. We had lamb korma, two types of chicken tikka, matar paneer, raita, gluten-free naan, gluten-free onion fritters, mango lassi, rice, gulab jamun, chutney, samosas, and a potato dish photo(8)that I missed the name of. There was a ton of people and we all ate so well there was much groaning and belly patting. I can’t even tell you how much fun it was to have so many cooks participate. Thank you, again, to everyone that cooked, ate, drank, and participated in the India potluck. Thank you to RubsWithLove and SirVJ for hosting this dinner!

Let me admit that this dinner was hard for me because I was having an allergy attack so bad that I couldn’t smell or taste anything. Ugh. I don’t recommend it. Four allergy pills and an air purifier later, I finally enjoyed the dinner.

I made the matar paneer recipe as it was written (however, I did not really measure the spices very well at all) but when I was all done it just didn’t look like the matar paneer that I was used to at restaurants. So I added coconut milk to it. But that watered down the flavor so much that it didn’t taste like anything other than coconut milk and a spicy-heat punch to the tongue. Not so good. So I kept adding the spices that the recipe called for trying to fix it. That worked… a little bit. I ended up dumping in curry powder and it fixed it just fine. I know I probably shouldn’t have messed with it, but it did not look like the photo – not one bit! In the end it turned out ok. Not my favorite, but ok.

The raita was easy to make and pretty much vanished because of how many spicy dishes we had. I am super glad that I made a double batch. Everything else was so good that I wanted to eat seconds (I didn’t, but I wanted to!). I definitely recommend Indian food as a great potluck idea for parties! Just make sure to have mints on hand after everyone is done eating.

India
(recipes borrowed from the cooks at:  www.sailusfood.com and www.epicurious.com)

Matar Paneer Recipe

  • 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
  • small cup fresh green peas
  • 1 large onion, finely chop
  • ginger-green chilli paste (1″ ginger piece+3 green chillis)
  • 2 tomatoes, finely chopped
  • 3/4 tsp red chilli pwd
  • pinch of turmeric pwd
  • 1 1/4 tsps coriander pwd
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • pinch of garam masala pwd
  • 1 tsp Kitchen King masala pwd
  • 1 tsp malai, top of milk
  • salt to taste
  • 1 tbsp oil

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

Traditional Indian Raita

  •     1/2 cup plain yogurt
  •     1/2 cup chopped seeded English hothouse cucumber
  •     2 tablespoons chopped fresh cilantro
  •     2 teaspoons chopped green onions
  •     1/4 teaspoon ground coriander
  •     1/4 teaspoon ground cumin

Preparation: Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.


Honduras…

Saturday, March 16 –

For this dinner we had: BestestFianceEver, Bestie Extraordinaire (wine), Mistress Whiskey (wine), Hot Momma (wine), Mr. Hero (baleadas), BabyBear, GrandpaBear, LittleBigBrother, ChinUp (mango, avocado photosalsa and chips), and MyBuddy (banana milkshakes). Later in the evening we also had LightsOn and WingWoman show up to hang out and drink some wine.

I started by adding oil to a pan and cooking the onion and bell pepper until they were just starting to brown. Then I added the garlic and let that heat up. While the veggies were cooking on the stove I added the rest of the ingredients to the crockpot. Once the veggies were done I added them in, stirred to mix, and let it simmer for a couple of hours. I did not use the sherry and I substituted a seeded habanero for the yellow pepper, which made it really, really spicy. Almost too spicy, really (which is really weird for me to say). After a few hours I blended the soup with an immersion blender and let it continue to simmer until everyone was ready to eat.

The sweet potato I substituted for a yam because I like their flavor better. Steamed, drained, crisped in hot oil, then drained. Put on a bed of baby arugula (which is what I had in the fridge) and feta, then tossed. I added the dressing in on top, made exactly as the recipe says, and gave that a good toss too.

ChinUp and MyBuddy had the salsa and chips out. Mr. Hero made the baleadas with all the toppings (basically tacos on soft corn tortillas), including beef, beans, onion, cheese, sour cream, and avocado. The wine was flowing freely, and dinner was served!

The soup was ok. I think I would have liked it better unblended. It was spicy but not terribly flavorful. Maybe it needed some ham or something to go with it? I’m not sure. The salad was good, the dressing was tangy and delightful. The beleadas were good and a great compliment to the other dishes. And the mango, avocado salsa was a perfect topping to chips and to all the rest of the food. Last we get to the milkshakes. They were good… and then they added rum. Banana rum milkshakes are pretty darn delicious. And dangerous, because you don’t really notice the rum!

Honduras
(recipes borrowed from the cooks at: http://sidewalkmystic.com)

Bahia Black Bean Soup

  • 1 Onion
  • 1 red or yellow bell pepper, finely diced
  • 2 garlic minced garlic cloves
  • 1 T olive oil
  • 3 15-oz cans black beans, drained
  • 2 C stock
  • 1 1/2 t. oregano
  • 1 yellow chili, seeded and chopped
  • 1 jalapeno, seeded and chopped (brave souls leave the seeds)
  • 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
  • 1/2 lime, squeezed for juice (critical)
  • 1/4 c. sherry (I use red wine)
  • fresh cilantro (1 1/2 t. if fresh isn’t available)

Directions:  [The website author says: my adjustments to the recipe include adding a smoked ham hock for flavor.  As well, if you find the soup too heavily favored by the tomatoes, merely back down on the amount of tomato and increase the stock proportionately]. Saute onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly. Seed and chop yellow and jalapeno chilies and put into blender. Add lime juice and tomato. Puree to finely mince the chilies. Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours. Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.

Mixed Greens with Sweet Potatoes and Feta Cheese

  • ¾ lb sweet potatoes, peeled and cut into ¼ to ½ inch dice
  • 1 T olive oil
  • 1 T fresh lime juice
  • 1 T balsamic vinegar (don’t pinch; buy the top shelf stuff)
  • 3 cloves of garlic
  • ½ t of Dijon mustard
  • ¼ C of buttermilk (you can use regular milk; just let it stand with a T of regular vinegar in it)
  • 8-10 oz of fresh greens (we use spinach and escarole – small slices of red cabbage add to the esthetic appeal)
  • 4 oz fresh feta cheese (I have used blue cheese when I make a fresh blue cheese dressing to accompany the salad)

Directions:  Steam the sweet potato for 5-8 minutes.  Just tender.  Remove and drain on paper towels.  Get the steamed potatoes very dry. Heat 2 t of olive oil in medium skillet over medium heat.  Add potatoes, shaking pan often for 15 minutes.  Remove when crisp and drain again on paper towels.  Mix together the lime juice, balsamic vinegar, garlic, mustard, salt pepper, and remaining olive oil and buttermilk.  Whisk in a blender (start to drool). Place greens and cheese in a salad bowl and toss with the dressing.  Top the salad with the sweet potatoes, serve, and call me.  Serve with tortillas.


Guatemala…

Friday, February 1 –

Quite a few of my wonderful friends came to this dinner, people missing from these dinners for quite a while. We got to welcome back: BestieExtraordinaire (guacamole, chips) , Mistress Whiskey (wine), photo(3)WingWoman (chocolate coffee mousse dessert), LightsOn (wine), RubsWithLove, and Sir VJ (salad).

I made the rice, chicken drumsticks, and the Jocón recipe below. When I put the rice into the rice cooker I used half water and half chicken broth. I also added cilantro and onion to it before it was cooked. For the drumsticks I melted butter and added chopped garlic, garlic powder, salt, pepper, and chili powder. I brushed the mix across the drumsticks and baked them in the oven at 375* for about 35 minutes.

For the Guatemalan chicken recipe I cheated just a little bit – I used a slow-roasted chicken from the grocery store. BestestFianceEver helped get all of the meat off the bones and shredded into the pan. Then I took all of the veggies and sauce ingredients (using all sesame seeds instead of half pumpkin seeds) and threw them all into my food processor. After everything was perfectly chopped and blended I dumped the sauce over the chicken and let simmer on low for about 20 minutes.

While everyone was waiting on the chicken to be done, we snacked on the guacamole and chips, which was supposed to be turned into a salad but because we already had a salad we kept it as a dip. Then dinner was served with the salad, the dressing for the salad that we didn’t quite make, the chicken with sauce over the rice, and drumsticks on the side. The salad was bright and flavorful with mango and avocado. The rice was a great complement to the sauce on the chicken. Because I used four whole jalapenos in the sauce it had a little kick, but not too much. And the drumsticks on the side were just a fun addition. All in all I vote this dinner a success. photo(4)

The dessert was supposed to be a mousse, but because of a few substitutions that WingWoman made it ended up more like delicious chocolate soup with fresh blueberries on top. Not quite what the recipe meant, but yummy anyway!

Only a few more G countries left – hope to see more potluck bloggers soon!

Guatemala
(recipe borrowed from the cooks at: www.whats4eats.com)

Jocón (Guatemalan chicken in tomatillo-cilantro sauce)

  • Chicken, cut into serving pieces — 2 1/2 to 3 pounds
  • Water — 4 cups
  • Salt — 2 teaspoons
  • Pumpkin seeds (pepitas) — 1/4 cupphoto(5)
  • Sesame seeds — 1/4 cup
  • Corn tortillas, chopped, soaked in water, drained — 2
  • Tomatillos, hulled and chopped — 1 cup
  • Cilantro, chopped — 1 bunch
  • Scallions, chopped — 1 bunch
  • Jalapeño or serrano chile pepper, chopped — from 1 to 5
  • Rice to serve

Method:

Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.

Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.

Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.photo(6)

Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.

Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.

Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Jocon Variations:

Leave the chicken pieces whole if you prefer.

If you can’t find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.

Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender.

Use any remaining broth to make rice to accompany the meal.


French Guiana…

Thursday, October 25 –

There was a point in time in this project that it was quite often just BestestFianceEver and BestieExtraordinaire and me. I missed it… a lot. Last night it was finally just the three of us over hot food, red wine, and juicy gossip. Could I have asked for more? Nope, I don’t think so.

This meal was just one pot and the rice cooker, with a bunch of dishes to hold the mise-en-place (mise-en-place being all of the little dishes that hold your cut-up veggies and meats before you’re ready to cook) as I set it all up. One eggplant, three small potatoes, one zucchini, six garlic cloves, one habanero, one lemon, four chicken breasts, one onion, and one shallot – that’s what I had chopped up. Yes, it’s a different ratio than what is below, but there were only three of us and there was still too much food left over.

Marinade first, with the shallot, garlic, coriander, vinegar, water, and spices. I couldn’t find “colombo spices” so I just added one teaspoon of each of the spices it says is in the combination, with the exception of ground rice. I used the full amount of garlic, coriander, and vinegar even though I cut the water and most of the veggies in half. Set that aside.

Onions, garlic, habanero, and oil were hot in the pan, cooking until they were softened. I left the seeds in because we are suckers for spicy food, especially on cold, fall days. In next went the chicken, but because I left the onion mixture in the pan the chicken cooked but didn’t get browned. Added next were the eggplant, zucchini, potatoes, lemon juice, the left-over marinade, and sprinkles of the herbs that make up herbes de provence. Then I added the coconut milk, and covered and cooked until the chicken was done, but the potatoes weren’t soft yet! So I had to continue to cook it, which dried the chicken out a little. It was still good to eat, it just wasn’t tender and juicy.

The sauce was spicy, but I felt like it needed more salt and pepper than I originally put in it. We drizzled a little of the remaining coconut milk on top to cool it down a little. Overall I’d give the dish a couple of stars, but it wasn’t terribly amazing.

BestieExtraordinaire brought wine and French Guiana’s typical dessert, mango sorbet. It was a perfect cap to a wonderful evening.

 

French Guiana
(recipe borrowed from the cooks at: www.easy-french-food.com/french-guiana-recipes.html)

Poulet Colombo

  • 1 chicken cut up, or 8 pieces of chicken
  • 1 shallot, peeled and chopped finely
  • 6 cloves garlic, peeled and crushed – divided
  • 1 teaspoon ground coriander
  • 1 tablespoon white wine vinegar
  • 1 cup water
  • 3 tablespoons colombo spices – divided (colombo contains coriander, turmeric, cumin, mustard, fenugreek, pepper, cloves, and rice)
  • 3 tablespoons oil
  • 2 onions, peeled and chopped
  • 1 hot pepper, minced finely (more or less to your taste)
  • 1 medium eggplant, cut in 1/2 inch cubes
  • 1 medium zucchini, cut in 1/2 inch cubes
  • 3 potatoes, cut in 1/2 inch cubes
  • juice of 1 lemon
  • 1 tablespoon herbes de Provence (or 1 teaspoon each dried thyme, rosemary, and basil)
  • 1 cup coconut milk
  • salt and pepper
  • rice to serve
  • (mango sorbet for dessert)

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.
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.

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.

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.

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