La Daube by Simon Marshall

 

Ingredients (Serves 4)

• 5 chicken thighs (boneless and skinned)
• 2 shallots or 1 large onion
• 2 medium carrots
• 2 medium potatoes
• 1 tin of plum tomatoes
• 1 fresh chilli (add more if you like)
• 1 teaspoon garlic/ginger paste
• 5 sprigs fresh thyme
• Coriander leaf
• 1½ tablespoons of ground cumin
• 1½ tablespoons of ground coriander
• 2 cups of rice

Method

1. Cut chicken into small strips.
2. Finely dice shallots, cube carrots into 0.5cm pieces and potatoes into 1 cm pieces.
3. Puree the tin of tomatoes and finely chop the coriander leaf.
4. Wash rice and add to 4 cups of boiling water.
5. Add 2 tablespoons of oil to a pan and heat, then fry the shallots for 2 minutes.
6. Next add the chilli, thyme, garlic and ginger paste and then fry for 1 minute.
7. Add the diced carrot and fry for 1 minute, then add the cumin and coriander.
8. Now, add in the chicken thighs and cook until sealed.
9. Add the potatoes and cook for 2-3 minutes.
10. Stir in the puree tomatoes, add 200ml water then cover and simmer for 12-15 minutes.
11. Remove the lid and simmer for 5 more minutes to reduce the sauce.
12. Season with a pinch of salt and a pinch or two of sugar. It’s important to get the balance right.
13. Finish with some chopped coriander and serve.