Mayombe Chicken

Cut the chicken into pieces and place them in a bowl. Season with salt, white pepper, and sour orange juice. Let it marinate in the refrigerator for two hours.

Chop the bacon.

Slice the onion and the peeled carrots into rounds.

Blanch the tomatoes in hot water, remove their skin and seeds, and chop them.

Peel and cut the potatoes into quarters.

In a large pot, heat a little oil and brown the chicken pieces. Once browned, remove them from the pot and set aside.

In the same pot, sauté the bacon, onion, and carrots for a couple of minutes.

Add the chopped tomatoes, raisins, and the browned chicken to the pot. Cook over low heat for 5 minutes.

Pour in the chicken broth. When it starts to boil, add the potatoes. Cook for 15 minutes, then add the chopped parsley, nutmeg, and ginger to taste. Continue cooking over low heat with the pot covered until the chicken and potatoes are tender.

Stir in the chopped Swiss chard leaves. If needed, add a little more broth. Cook for an additional 5 minutes.