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Mauritian Chicken Daube

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A traditional tomato based stew / curry, using either diced thigh or fillet, popular throughout Mauritius.

Serves: 3-4

  • 2tbsp olive oil

  • 500g diced chicken thighs or diced chicken breast

  • 1 onion - diced

  • 6 curry leaves (optional)

  • 3 garlic cloves - minced

  • 1inch piece of ginger - minced

  • 1 red chilli - diced

  • 1tbsp fresh thyme leaves (or 1tsp dried)

  • 1 cinnamon stick

  • 1 tin of chopped tomatoes

  • 1 tomato - chopped

  • 1tbsp coriander stalks - chopped

  • 150ml white wine

  • 1 chicken stock cube

  • 2 potatoes, diced

  • 1tbsp fresh coriander for garnish

  • Sauté the onion until soft and translucent.

  • Add in the curry leaves (if using) and fry for 30 seconds.

  • Next add in the garlic, ginger, chopped chilli and coriander stalks and fry for a minute.

  • Now add in the chicken until browned.

  • Add the thyme & cinnamon stick and mix well.

  • Next add the diced tomato and the tinned tomatoes, give it a good mix and cook for a few minutes.

  • Pour in around 150ml of white wine the crumble in a chicken stock cube.

  • Give it a good stir, add the potatoes then simmer with the lid on for around 25-30 minutes or until the potatoes are cooked through.

  • Season well with salt and pepper to taste.

  • Garnish with coriander and serve with rice.


Recipe courtesy of Smokin Elk



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