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Chicken Daube
Daube Poulet
A rich and flavorful Mauritian chicken stew, slow-cooked with aromatic spices, tomatoes, onions, and garlic, often with a hint of chili. It's a comforting dish that showcases the island's diverse culinary influences.
đ§ Ingredienser
- 1.2 kg Chicken thighs(bone-in, skin removed, cut into large pieces)
- 3 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 1 thumb-sized piece Ginger(grated)
- 1 tbsp Thyme leaves(fresh)
- 8 sprigs Curry leaves
- 400 g Tomatoes(chopped)
- 2 tbsp Tomato paste
- 250 ml Chicken stock
- 2 tbsp Mauritian curry powder
- 1 tsp Turmeric powder
- 2 medium Green chilies(finely chopped (adjust to taste))
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Coriander leaves(chopped, for garnish)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. Remove chicken from the pot and set aside.
đĄ Proffstips: Browning the chicken adds depth of flavor. - 2
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, thyme leaves, and curry leaves. Cook for another 1-2 minutes until fragrant.
â±ïž 7 minutes - 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
â±ïž 5 minutes - 4
In a small bowl, mix the Mauritian curry powder and turmeric powder with a splash of water to form a paste. Add this paste to the pot along with the chicken stock, chopped green chilies, salt, and pepper. Stir well to combine.
đĄ Proffstips: Making a paste with the spices helps them distribute evenly. - 5
Return the browned chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the chicken is very tender.
â±ïž 1 hourđĄ Proffstips: Slow cooking is key to tender chicken and well-developed flavors. - 6
Check the seasoning and adjust salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for the last 10-15 minutes to thicken it.
â±ïž 15 minutes - 7
Garnish with fresh coriander leaves before serving. Serve hot with steamed rice, farata, or roti.
đĄ Proffstips: Fresh coriander adds a burst of freshness.
đĄ Proffstips
- âUse bone-in chicken for more flavor.
- âAdjust the amount of chili to your preferred spice level.
- âMauritian curry powder is a blend of spices unique to the island; if unavailable, use a good quality Madras curry powder.
- âThis dish tastes even better the next day.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced potatoes or carrots along with the chicken for a heartier stew.
- For a richer sauce, a splash of coconut milk can be added in the last 15 minutes of cooking.