Igisafuri (Rwandan Chicken with Vegetables)
Igisafuri takes its name from the Kinyarwanda word for pot, and the whole dish is built in that one vessel. Chicken thighs are seared first, then simmered with leeks, celery, tomato and green pepper until the broth turns rich. Plantains cook at the end under a blanket of spinach, soaking up the juices while staying in the pot. A single whole hot pepper adds gentle heat without taking over.
Instructions
Heat the oil in a large pot over medium-high heat. Add the chicken thighs and sear them until they are colored evenly on every side.
Add the onions, leeks and green bell pepper to the pot and stir well. Cook for about 10 minutes, stirring now and then.
Stir in the tomatoes, celery and tomato paste until everything is well combined. Cook over medium heat for 15 minutes, stirring often.
Pour in enough water to cover the contents of the pot and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes.
Lift out two pieces of chicken. Put the plantains into the pot and lay the spinach over them, then return the chicken. Top up with water if the plantains are not fully submerged.
Cover the pot and add the whole hot pepper. Simmer over low heat for about 25 minutes, until the plantains are tender.
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