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


  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.

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