Chicken Daube #SundayFunday

Tender, juicy chicken thighs seasoned with warm spices and cooked in a fragrant tomato sauce.  

It's time for the Sunday Funday Bloggers........

Sneha of Sneha's Recipe is hosting today and asked us to join her in serving up Meat Dishes.  I decided to share this recipe for Chicken Daube.  Let's see what the others are sharing.......

• A Modern Hippie Pot Roast by Culinary Cam
• Beef Tenderloin with Red Wine Dijon Cream Sauce by Karen’s Kitchen Stories
• Braised Beef with Sauerkraut and Sizzling Potatoes by Palatable Pastime
• Chicken Daube by A Day in the Life on the Farm
• Roman-Style Meatloaf by Amy’s Cooking Adventures
• Spicy Pork Gravy - Kerala Style by Sneha’s Recipe

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.

Entrees, Chicken, Stew,

Entrees, Chicken

Mauritian

Yield: 12 servings

Author: Wendy Klik

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

1. Heat the olive oil in a dutch oven over med high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve over steamed rice.

Notes

Adapted from a recipe found at Mauritian Food Recipes

Nutrition Facts

Calories

432.41

Fat (grams)

12.33

Sat. Fat (grams)

2.94

Carbs (grams)

24.94

Fiber (grams)

3.15

Net carbs

21.8

Sugar (grams)

6.58

Protein (grams)

50.37

Sodium (milligrams)

465.74

Cholesterol (grams)

219.06

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