MAIN DISH

HAITIAN POULET

This simple chicken dish could be influenced by curries the French brought from their colonies in Southeast Asia. Serve with steamed jasmine rice and garnish with roasted cashews.

• 6 tablespoons vegetable oil

• 1 (3 ½- to 4-pound) chicken, cut into serving pieces

• 2 large or 4 medium yellow onions, finely chopped

• 2 generous teaspoons curry powder

• 1 jalapeño or Serrano chile, seeded and finely chopped

• Salt and freshly ground pepper

• 2 cups unsweetened, canned coconut milk

Heat the oil in a heavy skillet over medium-high heat and sauté the chicken pieces until golden on both sides. Transfer to a heavy, covered casserole. In the remaining oil in the pan, fry the onions until soft, 3 to 4 minutes. Stir in the curry powder and chile and cook, stirring often, for 3 to 4 minutes. Add the onion mixture to the chicken. Season to taste with salt and pepper. Add the coconut milk, cover and simmer over low heat until the chicken is tender, about 45 minutes. Makes 6 servings.

Source: Adapted from The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz (Ballantine, 1986).

Per serving: 575 calories (71 percent from fat), 46.1 g fat (19.8 g saturated, 15.1 g monounsaturated), 128 mg cholesterol, 34.2 g protein, 7.4 g carbohydrates, 1.1 g fiber, 106.6 mg sodium.

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