This dish is a modern variation of an ancient West African dish that used many kinds of greens. We’ve substituted spinach, as it is easily accessible and works well in conjunction with the many herbs and spices in this recipe.

1 cup plain yogurt

2 cups finely chopped spinach

1 cup finely chopped fresh cilantro

½ cup finely chopped fresh mint

1 chicken (2 pounds), cut into pieces

½ cup vegetable oil

1 medium onion, grated

2 medium tomatoes, finely chopped

3 green chiles, such as jalapeños, seeds and stems removed, chopped

1 teaspoon crushed fresh garlic

1 teaspoon crushed fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt

Combine the yogurt, spinach, cilantro, and mint. Coat the chicken well with the mixture and allow to marinate for 1 hour.

Heat the oil and brown the onion in the oil. Add the tomatoes, chiles, garlic, ginger, all the spices, and the salt. Then add the chicken, along with its green marinade. Cook slowly and simmer, stirring frequently, until you can see oil and the chicken is tender.

Serve with Tanzania Pineapple and Nut Salad.

Serves 4 - 6.

area : West Africa

course : poultry dish

source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock