Spicy African Chicken and Potato Stew 

2 tablespoons vegetable oil 2 pounds chicken thighs

1 medium onion, coarsely chopped

1 tablespoon finely minced fresh ginger

3 to 4 long green chiles, seeded and slivered

� to 1 teaspoon salt

� teaspoon freshly ground black pepper

1 teaspoon curry powder, preferably Madras

� teaspoon ground cinnamon

� teaspoon ground nutmeg

� teaspoon ground allspice

2 large potatoes, peeled and thickly sliced

1 bay leaf

1/3 to 1/2 cup water

Heat the oil in a large heavy skillet or Dutch oven and brown the chicken thighs over moderate heat, turning to brown evenly on all sides. While the chicken is browning, add the onion, ginger and chiles, stirring them to saute. When the chicken is browned, sprinkle it with about one-half teaspoon of the salt and the black pepper, curry powder, cinnamon, nutmeg and allspice.

Add the potatoes and turn them briefly in the pot. Add the bay leaf and water, bring to a simmer; then cover and cook over low heat for about one hour, until the chicken and potatoes are tender. Uncover, and if the sauce is too liquid, cook it down rapidly. Remove the bay leaf. Taste for salt and adjust the seasonings, if necessary.

Makes 4 to 6 servings

From "Crossroads Cooking" by Elisabeth Rozin