Chicken “Daube” is a classic & traditional Mauritian stew made with chicken, beef, or lamb and root vegetables. It can be served with plain fluffy basmati rice or rustic bread and a side dish such as a salad. It’s a very easy and satisfying dish to make with all the combination of fresh vegetable making it a wholesome meal – a one-pot dish and very comforting meal too.
Ingredients Serves 6-8
- 1 kg Chicken cut into pieces
- 2 Tbs vegetable oil
- 2 garlic cloves – crushed
- 3 medium size potatoes – cut in cubes
- 2 carrots – cut in fairly big cube size
- Handful of frozen peas
- 2 medium sized onions – sliced
- 2 tsb ginger – grated
- 1 cinnamon stick
- 2 whole cardamoms
- 3 cloves
- 1 tsp of cumin powder
- chopped coriander leaves and the stalks
- 1 sprig of thyme
- Few curry leaves
- 1 Tbs of tomato puree
- 2 large tomatoes – chopped
- Salt and pepper to taste
- 1-2 cups of water or (chicken stock by mixing a cube stock in hot water)
- 3-4 tbs oil
- 2 green chillies (optional)
- Heat the oil in a large pan on a medium heat. Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the curry leaves, thyme, cinnamon stick, clove, cardamon, cumin – allow the spices frying slowly to enhance the aroma.
- Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
- As it starts to brown, add the chopped tomatoes, water or stock, chopped coriander stalks. Give it a good stir and leave to simmer for 5-10 minutes.
- Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
- As the sauce starts to thicken, taste for seasoning and adjust as necessary. If it’s too dry add a little more water. Test the potatoes and chicken pieces by inserting a sharp knife inside; if soft and tender, the dish should be ready.
- Turn the heat on low; add the peas, leave to simmer for another 5 minutes. Take off the heat, garnish with chopped coriander leaves, sliced chilies and serve.
Brinda’s Note: I find making this dish a day before it tastes better, as it gives it time to absorb the aromas of the subtle spices used.