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>

Ingredients

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
Oil
Salt and pepper to taste

Method

• 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