1. Sear the Chicken

Season the chicken pieces generously with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, then remove it from the pot and set it aside.

2. Sauté the Aromatics

Lower the heat to medium. In the same pot, add the sliced onion and cook until softened, about 5-7 minutes. Add the whole garlic cloves, grated ginger, and fresh thyme sprigs. Cook for another 2-3 minutes until fragrant, being careful not to let the garlic burn.

3. Bloom the Spices

Add the cinnamon stick and whole cloves to the pot, stirring for about a minute until they release their aroma.

4. Combine and Simmer

Return the seared chicken to the pot. Add the chopped tomatoes, potato chunks, and chicken stock (or water). Stir everything together, ensuring the chicken and potatoes are mostly submerged.

5. Slow Cook to Perfection

Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 35-45 minutes. The sauce should thicken, the potatoes should be tender, and the chicken cooked through. The whole garlic cloves will become soft and sweet.

6. Final Touches

Remove the cinnamon stick before serving. Taste and adjust the seasoning with more salt and pepper if needed.

7. Serve

Garnish generously with fresh chopped parsley or coriander. This stew is traditionally served hot with a side of fluffy white rice.

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Recipes

A Homestyle Treasure: Mauritian Garlic & Thyme Chicken Stew (Daube de Poulet)

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