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.
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
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
and pepper to taste
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.
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.
same oil, fry remaining chopped onions and garlic
for 30 seconds.
remaining ingredients except the red wine, crushed
tomatoes and chicken pieces. Allow to simmer
for one minute.
the crushed tomatoes and marinade sauce. Allow
to simmer for a few minutes until sauce thickens.
chicken pieces, mix well with tomato sauce and
allow to simmer until chicken is thoroughly
red wine and simmer for five more minutes.
at this stage, you may also add button mushrooms
or green peas - simmer for long enough to incorporate
some hot water if necessary so that sauce does
not dry up or according to personal preferences.
from saucepan and serve with rice, black lentils
and achard de légumes.
Madeleine Philippe @ Philippe OnLine 2000