Pound everything for the spice mix into a paste in a mortar using a pestle.
Heat half the oil in a large flameproof casserole or heavy-based saucepan, season the chicken and brown on all sides. Remove and set aside. In the remaining oil, cook the onions, squash, aubergine and potato (if the pan isn’t big enough, cook the onion and aubergine first, then add the squash and potato once the other veg are starting to brown).
When they are beginning to soften and brown, add the spice mix and cook, stirring, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole and add all the other ingredients except the mango, papaya, lime juice and rum. Bring to the boil, then turn down to a simmer and cover.
Cook until the chicken is tender and cooked through, about 40 minutes. Five minutes before serving, add the mango, papaya, lime juice and rum, if liked. Stir, cover and cook until the fruit is hot. Adjust the seasoning and serve with boiled rice.
Pound everything for the spice mix into a paste in a mortar using a pestle.
Heat half the oil in a large flameproof casserole or heavy-based saucepan, season the chicken and brown on all sides. Remove and set aside. In the remaining oil, cook the onions, squash, aubergine and potato (if the pan isn’t big enough, cook the onion and aubergine first, then add the squash and potato once the other veg are starting to brown).
When they are beginning to soften and brown, add the spice mix and cook, stirring, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole and add all the other ingredients except the mango, papaya, lime juice and rum. Bring to the boil, then turn down to a simmer and cover.
Cook until the chicken is tender and cooked through, about 40 minutes. Five minutes before serving, add the mango, papaya, lime juice and rum, if liked. Stir, cover and cook until the fruit is hot. Adjust the seasoning and serve with boiled rice.
