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In the previous couple of years, Air Fryers have become very talked-about as well as an essential kitchen appliance. Essentially an amped-up countertop convection oven, it's quite steadily recommended by cooking consultants to prepare frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit less fat. This cooking method might also lower down on a few of the different dangerous results of oil frying.
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We hope you got benefit from reading it, now let’s go back to chicken "daube" - chicken stew mauritian style recipe. You can have chicken "daube" - chicken stew mauritian style using 21 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Chicken "Daube" - Chicken Stew Mauritian Style:
- Use 500 gms Chicken cut into pieces
- Get 2 Tbs vegetable oil
- Provide 2 garlic cloves
- Use 3 medium size potatoes cut into cubes
- Get 2 carrots – cut in fairly large chunks
- Take Handful frozen peas
- Prepare 2 medium size onions- sliced
- Provide 2 tsp ground ginger
- Use 1 cinnamon stick
- Prepare 2 whole cardamom
- Use 3 cloves
- Prepare 1 tsp cumin powder
- Use Handful chopped coriander including the stalks
- Use Sprig thyme
- Prepare leaves Few curry
- You need 1 Tbs Tomato puree
- Prepare 2 large tomatoes - chopped
- Provide to taste Salt and pepper
- Use 1-2 cups water or chicken stock
- Get 2-3 Tbs vegetable oil
- Take 2 green chillies (optional)
Steps to make Chicken "Daube" - Chicken Stew Mauritian Style:
- Heat the oil in a large pan on a medium heat. Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the curry leaves, thyme, cinnamon stick, clove, cardamon, cumin – allow the spices frying slowly to enhance the aroma.
- Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
- As it starts to brown, add the chopped tomatoes, water or stock, chopped coriander stalks. Give it a good stir and leave to simmer for 5-10 minutes.
- Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
- As the sauce starts to thicken, taste for seasoning and adjust as necessary. If it’s too dry add a little more water. Test the potatoes and chicken pieces by inserting a sharp knife inside; if soft and tender, the dish should be ready.
- Turn the heat on low; add the peas, leave to simmer for another 5 minutes. Take off the heat, garnish with chopped coriander.
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