Mayombe chicken (Cuban recipe)

Clean and cut the chicken into quarters. Marinate it with salt, pepper and
sour orange juice. Keep it 2 hours in refrigeration, as
minimum.

Cut the bacon into small cubes. Peel and cut the onion
sliced. Peel and slice the carrot. Clean and carve
parsley and chard. Blanch the tomato, remove the skin, the seed
and carve it. Peel and cut the potato into quarters. Strip leaves
wilted the basil. Carve the ginger and nutmeg.

In a
thick casserole, heat butter (preferably oil), brown the
chicken quarters, remove them once browned and reserve them to the heat.
Decant part of the fat.

Sauté the bacon in its own container and
add the onion and carrot; cook until reduced. Add the
carved tomato, parsley, raisins and add the chicken and
cook it for several minutes.

Pour in the broth and, when it starts to
boil, add the potatoes; halfway through cooking, add the basil, the
ginger and nutmeg. Cook over low heat and covered,
for approximately 20 minutes; add the chard until its total
cooking. If necessary, add broth.

Serve it in a source, on
slices of fried bread and top with a sprig of spearmint or
basil.