Daube de Poulet – Chicken Daube (Mauritius)
This is my semi slow-cooker version of a traditional Mauritian recipe.
Yield: 6 Servings
2 lbs chicken thighs, boneless, skinless, cut into small pieces
1 cup dry sherry
1 large onion, chopped
3 cloves garlic, minced
1 tsp ginger, fresh minced
¼ tsp cinnamon
1 tsp thyme
2 tbsp chopped coriander leaves
1 large can chopped tomatoes
1 cup red wine
1 tbsp chili paste
salt and pepper to taste
Marinate chicken with the next seven ingredients for at least 15 minutes (keep coriander leaves aside). Season with salt and pepper. Mix tomatoes, red wine, chili paste, salt, and pepper in slow cooker on high and cover.
In a skillet, fry the chicken leaving the juice behind. Sear chicken on both sides until browned. In another pan, heat up the remaining sherry mixture and bring to a boil. Combine this mixture with the chicken and heat all for another 10 minutes.
Add the contents of the skillet to the slow cooker and continue cooking on high for at least 30 minutes, or until the chicken is tender. (You can sear the chicken for less time and slow cook on low for more time with similar results). Adjust the salt and pepper, if necessary, and add the coriander one or two minutes before serving.
Serve with rice.
Link to My Post on Mauritius: https://theworldfrommykitchen.wordpress.com/2014/09/21/mauritius/
Main Ingredient: Chicken