Salmi poulet or chicken salmi is a typical Mauritian style stew. The combination of clove, cinnamon, chilli and red wine create a very pungent and flavourful finished product. This recipe is also perfect for gamey meats such as rabbit or duck. It is commonly served with steamed rice or bread with a side of mix salad! Enjoy
mauritian style spicy chicken stew / salmi poulet
- 1 kg chicken mixed pieces
- 1 red onion / spanish onion diced
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 sprig fresh thyme
- 2 tsp clove powder / girofle
- 1 tsp cinnamon powder / cannelle
- 1 tsp black ground pepper
- 1 tsp chilli flakes
- 100 ml red wine
- 200 g tomato puree
- 1 tsp salt
- 3 tbsp vegetable oil
- In a large mixing bowl, marinate the chicken with the garlic, ginger, clove powder, cinnamon powder, black pepper, chilli flakes, salt, red wine, thyme and 1tbsp vegetable oil. Mix well to coat the all the chicken pieces evenly. Cover and let marinate for 30 minutes.
- Heat a large cooking pot on medium high heat. Add 1tbsp of vegetable oil and sweat the diced onion for 1 minute.
- Using a pair of tongs, gently transfer the chicken pieces into the pot and spread them evenly (keep the marinated liquid in the bowl). Cook the chicken for 30 seconds and flip to cook the other side for another 30 seconds.
- Reduce the heat to low, then add the rest of the marinate from the bowl. Cover and cook for 15 minutes on 'low heat'.
- Add the tomato puree and gently stir to combine. Cover the pot and cook for another 15 minutes.
- Finally, taste the sauce and adjust reasoning as required. Garnish with Coriander or spring onion and Enjoy!