Mauritian Chicken Daube
This is a traditional Mauritian dish, consisting of a tomato-based stew with organic chicken, eggplant, fresh coriander and red chilli. Very delicious - one of our favourites, especially if you enjoy cinnamon!
- 2 tbsp garlic and/or onion infused olive oil
- 2 cm piece of ginger, finely chopped
- 1 tbsp fresh thyme leaves
- 1 mild red chilli, finely chopped (Seeds out)
- 2 cinnamon sticks
- 1 medium tomato, chopped
- 400ml canned chopped tomatoes
- 1 tbsp coriander leaves, keep 1tbsp of stalks (chopped finely)
- 1 cup organic bone broth (See recipe)
- 1 large eggplant, chopped into 1 cm pieces
- 450g organic chicken thighs - bone in (for added nutrients)
- Heat the oil in a large pan on a medium heat. Add the ginger, thyme, chilli, cinnamon stick and chopped fresh tomato and fry for 2 minutes.
- Next, add in the canned tomatoes, chopped coriander stalks and bone broth into the mixture. Give this a good stir, then let simmer for 5 minutes.
- Add in your eggplant and chicken pieces, then cover and simmer on a low heat for around 20-25 minutes. If the sauce dries out, add a little water to loosen it.
- Check that chicken is cooked and eggplant is tender then season to taste and discard the cinnamon stick. Take of the heat, garnish with fresh coriander leaves and serve with ½ cup of white rice (if you are on SIBO diet group 2 and find you tolerate it ok, otherwise omit the rice and enjoy as a stew/soup)