Mauritian food is influenced by the diversity of cultures in the country. La Daube Poulet is served with Dhall Pouri or Roti or rice with a side salad and pickle. Dhall Pouri and Roti are both staple foods in Mauritius along side rice and baguette.
Mauritian diversity is showcased in our cuisine with a blend of French influences throughout the history of Mauritius.
La Daube Poulet, is influenced by the french cuisine, scented with thyme and herbs with potatoes and peas. The protein in this dish can be swapped according to choice.
Mauritian food is versatile where you can easily swap the protein in a dish.
La Daube Poulet- Chicken Stew
Servings: 4-5 serves
Prep time: 15 minutes
Total time: 1 hour
Ingredients
Chicken pieces with Bones | 1 KG
Curry leaves | 1 sprig
Potatoes | 2 potatoes cut in quarters
Cumin Powder | 1 tsp
Peas | ½ cup fresh or frozen
Oil | 2 tbsp
Tomatoes | 2 diced
Salt | To taste
Onion | ½ diced
Garlic Paste | 1 tbsp
Tomato Paste | 1 tbsp
Ginger Paste | 1 tbsp
Coriander | ¼ cup chopped
Cinnamon stick | 1
Thyme | A few sprigs
Water | 2 cups
Directions
1. In a deep pan or casserole, put the oil and let it warm a little bit. Then put the onion, garlic and ginger paste and let it brown on medium heat.
2. After a few minutes add in the tomatoes, thyme, curry leaves, and half of the coriander and the tomato paste. Cook it until the oil start to come up- takes about 4 minutes.
3. Add in the cumin, cinnamon stick and let it cook for 1 minutes.
4. Then add in the chicken and the potatoes and mis everything. Then add the 2 cups of water and mix again.
5. Cover and let it simmer for 30 minutes while mixing it on and off.
6. Then put the peas and let it cook for another 5 minutes.
7. Taste and add salt to taste and garnish with coriander.
Notes
You can add more water if la daube is too thick.
Comments