Tender, juicy chicken thighs seasoned with warm spices and cooked in a fragrant tomato sauce.
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Our newest member of the family is Marina's husband Devin who is from Mauritius. When we were celebrating Little Miss M's birthday, I decided to make some Mauritian recipes as a surprise to him.
This Chicken Daube flavored with warm Island spices went together easily and was delicious. Devin and the whole family were very happy.
Sunday Funday Bloggers is a fun group that gets together each week to share recipes based on a theme or ingredient chosen by one of the members. You needn't participate each and every week but most of us are cooking for our family and friends anyway and these events help me as I plan my weekly menus. If you would like to join in the fun, just comment below and leave a link to your blog and your email address so that I can send you an invitation.
Yield: 12 servings
Chicken Daube
Tender, juicy chicken thighs seasoned with warm spices and cooked in a fragrant tomato sauce.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
- 6 lbs. boneless, skinless, chicken thighs, cut into bite size pieces
- 1/2 t. ground cinnamon
- salt and pepper, to taste
- 1 T. olive oil
- 1 vidalia onion, diced
- 4 cloves garlic, minced
- 1 T. ginger paste
- 1 t. dried thyme
- 12-14 curry leaves, chopped
- 1/2 t. coriander powder
- 1/2 t. cloves
- 1/2 t. cumin
- 1 cinnamon stick
- 6 c. chicken stock
- 1 c. white wine
- 1 (28 oz) can crushed tomatoes
- 2 T. tomato paste
- 4-5 small potatoes, peeled and cut into bite size dice
- 16 oz. sliced mushrooms
- Steamed Rice for serving
Instructions
- Heat the olive oil in a dutch oven over med high heat.
- Season the chicken pieces with salt, pepper and the cinnamon. Add to the pot and sear on both sides for a couple of minutes. Remove to a plate and set aside.
- Add the onion, garlic, ginger, thyme, curry leaves, coriander, cloves, cumin and cinnamon stick to the pot. Cook and stir until fragrant and the onion is is translucent.
- Stir in the wine and cook, scraping up any browned bits stuck to the bottom of the pot. Add the tomatoes and the tomato paste, cover and simmer for about 10 minutes, stirring occasionally.
- Return the chicken to the pot along with the potatoes and cook for another 15-20 minutes until potatoes are tender and chicken is cooked throughout. Stir in the mushrooms and cook for another 10 minutes.
- Serve over steamed rice.
Notes
Adapted from a recipe found at Mauritian Food Recipes
Nutrition Facts
Calories
432.41Fat (grams)
12.33Sat. Fat (grams)
2.94Carbs (grams)
24.94Fiber (grams)
3.15Net carbs
21.8Sugar (grams)
6.58Protein (grams)
50.37Sodium (milligrams)
465.74Cholesterol (grams)
219.06
This sounds absolutely amazing.
ReplyDeleteThanks Sneha. It was very good.
DeleteThis looks delicious. I will have to try it soon.
ReplyDeleteEnjoy Cam.
DeleteThis sounds sooooo flavorful! Such a great combination of spices.
ReplyDeleteThanks Karen.
Delete