MAURITIAN CHICKEN DAUBE RECIPE
Daube de poulet is a popular Mauritian dish with French origins, consisting of chicken that is fried with various spices, ginger, onions, and garlic.
The meat is then stewed in a rich tomato sauce with chilis. Originally, French settlers brought the classic daube dish with them to Mauritius, and over time, the locals substituted beef with chicken.
RECIPE INGREDIENTS
450g chicken thighs or beef, bone-in or deboned cut into pieces
2 tablespoons olive oil
1 small onion finely chopped
2 cloves of garlic, finely chopped
2 cm ginger, finely chopped
1 tablespoon fresh thyme leaves
1 red pepper, finely chopped
1 cinnamon stick
1 medium tomato, chopped
400ml canned chopped tomatoes
1 tablespoon coriander leaves
150ml good quality white wine
1 C. sugar
1 organic chicken stock cube
2 medium potatoes, cut into wedges
DIRECTIONS ON HOW TO MAKE MAURITIAN CHICKEN DAUBE RECIPE
Over medium heat, heat the oil in a large pan or skillet. Add the onion and cook for a few minutes, then add the garlic and ginger and mix everything together.
Stir in the thyme, chilli, cinnamon stick and chopped fresh tomato and sauté for another 2 minutes.
Then add the canned tomatoes, chopped cilantro, white wine and sugar, then crumble a stock cube into the mixture. Stir frequently to avoid burning and simmer for 5 minutes.
Add the potatoes and chicken pieces, then cover and simmer over low heat for about 20-25 minutes. If the sauce dries out, add a little water to loosen it.
Check that the chicken is cooked and the potatoes are tender, season to taste and discard the cinnamon stick. Serve warm with rice.
Store leftovers in fridge for up to a week or freeze for months. Reheat in a microwave or stove top until warm.
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Ingredients
450g chicken thighs or beef
2 tablespoons olive oil
1 small onion finely chopped
2 cloves of garlic, finely chopped
2 cm ginger, finely chopped
1 tablespoon fresh thyme leaves
1 red pepper, finely chopped
1 cinnamon stick
1 medium tomato, chopped
400ml canned chopped tomatoes
1 tablespoon coriander leaves
150ml good quality white wine
1 C. sugar
1 organic chicken stock cube
2 medium potatoes, cut into wedges
Instructions
- Over medium heat, heat the oil in a large pan or skillet. Add the onion and cook for a few minutes, then add the garlic and ginger and mix everything together.
- Stir in the thyme, chilli, cinnamon stick and chopped fresh tomato and sauté for another 2 minutes.
- Then add the canned tomatoes, chopped cilantro, white wine and sugar, then crumble a stock cube into the mixture. Stir frequently to avoid burning and simmer for 5 minutes.
- Add the potatoes and chicken pieces, then cover and simmer over low heat for about 20-25 minutes. If the sauce dries out, add a little water to loosen it.
- Check that the chicken is cooked and the potatoes are tender, season to taste and discard the cinnamon stick. Serve warm with rice.
- Store leftovers in fridge for up to a week or freeze for months. Reheat in a microwave or stove top until warm.
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Ingredients
450g chicken thighs or beef
2 tablespoons olive oil
1 small onion finely chopped
2 cloves of garlic, finely chopped
2 cm ginger, finely chopped
1 tablespoon fresh thyme leaves
1 red pepper, finely chopped
1 cinnamon stick
1 medium tomato, chopped
400ml canned chopped tomatoes
1 tablespoon coriander leaves
150ml good quality white wine
1 C. sugar
1 organic chicken stock cube
2 medium potatoes, cut into wedges
Instructions
- Over medium heat, heat the oil in a large pan or skillet. Add the onion and cook for a few minutes, then add the garlic and ginger and mix everything together.
- Stir in the thyme, chilli, cinnamon stick and chopped fresh tomato and sauté for another 2 minutes.
- Then add the canned tomatoes, chopped cilantro, white wine and sugar, then crumble a stock cube into the mixture. Stir frequently to avoid burning and simmer for 5 minutes.
- Add the potatoes and chicken pieces, then cover and simmer over low heat for about 20-25 minutes. If the sauce dries out, add a little water to loosen it.
- Check that the chicken is cooked and the potatoes are tender, season to taste and discard the cinnamon stick. Serve warm with rice.
- Store leftovers in fridge for up to a week or freeze for months. Reheat in a microwave or stove top until warm.