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Mauritian Chicken Daube


Who's in need of a hug in a bowl? The Mauritian Chicken Daube, or Daube de Poulet, is the answer. It rarely gets cold here, but as and when it does, a recipe like this really helps to beat the chills. A traditional stew with French origins, the Chicken Daube proves that you can eat hearty and healthy at the same time. What's more, it is criminally simple and quick to whip up for those short of time but big on appetite. To us, this is one of those dishes that wholeheartedly cares and comforts you when Life isn't going well.

Be of good cheer. The Mauritian Chicken Daube understands.

(Recipe courtesy of Selina Periampillai)

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Rate this recipe 4.3/5 (10 Votes)
Mauritian Chicken Daube 1 Picture


  • 2 tbsp of Olive Oil
  • 1 Small Onion (finely chopped)
  • 2 Cloves of Minced Garlic
  • 2 cm Piece of Ginger (finely chopped)
  • 1 tbsp of Fresh Thyme Leaves
  • 1 Red Chilli (finely chopped, we used bird's eye chilli)
  • 1 Cinnamon Stick
  • 1 Medium Tomato (chopped into chunks)
  • 400 ml of Canned Diced Tomatoes
  • 1 tbsp of Corriander Stalks + 1 tbsp of Corriander Leaves for garnishing (finely chopped)
  • 150 ml of White Wine
  • 1 tsp of Brown Sugar
  • 1 Chicken Stock Cube (finely chopped)
  • 2 Medium Potatoes (quartered)
  • 450 g of Chicken Thighs (deboned, skinned and cut into pieces)
  • Salt


Servings 4
Adapted from


Step 1

1. Heat oil in a large pan over medium heat. Add onions and fry for a few minutes until translucent. Stir in garlic, ginger, thyme, chilli, cinnamon stick and fresh tomato chunks. Stir well and cook for 2 minutes. Subsequently, add in canned tomatoes, coriander stalks, white wine, sugar and stock cube. Stir well and allow it to simmer for 5 minutes.
2. Next, add in potatoes and chicken pieces. Stir well, then cover and let it simmer over low heat for about 20 to 25 minutes or until potatoes are tender and chicken pieces are cooked. Add a little water if the sauce is too dry. Season with salt to taste and discard cinnamon stick. Turn off the heat and transfer stew into serving bowls. Serve with coriander leaves and rice.


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