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1
In a small skillet, toast the coriander, allspice, cumin and peppercorns over moderately high heat, shaking the pan, until fragrant, about 40 seconds.
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2
Transfer to a plate to cool, then finely grind in a spice grinder or mortar.
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3
Stir in the turmeric.
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4
In a large bowl, toss the chicken with 1 1/2 tablespoons of the lime juice and season with salt and pepper.
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5
In a large enameled cast-iron casserole, melt the butter in the oil.
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6
Add the chicken and cook over moderately high heat without turning, until browned, about 3 minutes.
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7
Turn the chicken and add the onion, scallions and shallot.
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8
Reduce the heat to moderate and cook until the chicken is browned, about 4 minutes.
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9
Add the ground spices and the garlic, parsley and thyme and cook, stirring, until fragrant, about 2 minutes.
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10
Add the remaining 1 tablespoon lime juice and 2 cups of water to just cover the chicken.
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11
Simmer over very low heat for 30 minutes.
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12
Add the tomatoes, chayote, eggplant and chile and season with salt and pepper.
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13
Cover and simmer until the chicken and vegetables are tender, about 30 minutes.
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14
Transfer the chicken to a plate.
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15
Boil the stew over moderately high heat until the liquid is slightly reduced, about 4 minutes.
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16
Discard the thyme.
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17
Return the chicken to the casserole, season with salt and pepper and serve with rice.
