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Recipe for :

Daube de Poulet

This recipe comes from Recipes from Mauritius by Madeleine Philippe which is a web site dedicated to recipes from, as you would expect from the title, Mauritius.

"The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people" . . . if you would like to see more of Madeleine's recipes have a look at the web site <click here>


1 kg chicken
2 large chopped onions
1 tablespoon crushed garlic
2 tablespoons chopped coriander leaves
250 ml red wine (cabernet sauvignon)
250 ml medium dry sherry
2 tablespoons chopped parsley
5 crushed cloves
1 teaspoon crushed ginger
3 medium chillies chopped
500 grams can of crushed tomatoes
alt and pepper to taste


  • Cut chicken into bite sizes. Marinate the chicken for as long as possible (preferably overnight) in a covered dish, with half the chopped onions, half the crushed garlic, chopped parsley and medium dry sherry. Stir and mix at regular intervals.
  • Place enough oil in a saucepan to fry chicken. Remove chicken pieces from marinade. Keep the marinade sauce. Heat oil and add chicken in batches. Fry until golden brown. Remove and keep warm.
  • In same oil, fry remaining chopped onions and garlic for 30 seconds.
  • Add remaining ingredients except the red wine, crushed tomatoes and chicken pieces. Allow to simmer for one minute.
  • Add the crushed tomatoes and marinade sauce. Allow to simmer for a few minutes until sauce thickens.
  • Add chicken pieces, mix well with tomato sauce and allow to simmer until chicken is thoroughly cooked.
  • Add red wine and simmer for five more minutes.
  • Optional: at this stage, you may also add button mushrooms or green peas - simmer for long enough to incorporate added ingredients.
  • Add some hot water if necessary so that sauce does not dry up or according to personal preferences.
  • Remove from saucepan and serve with rice, black lentils and achard de légumes.

Serves 4

Recipes from Mauritius

© Madeleine Philippe @ Philippe OnLine 2000