Name: Daube de poulet and riz bagara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 4 chicken breast fillets or drumsticks; Tbs salt to taste; 1 Tbs garlic and ginger paste; 2 red onion blended; fresh thyme; 2 tsp sugar; 4 Tbs canola oil or sunflower oil; 1 can tomatoes; 1 fresh chillies; 3 potatoes cut in quarters; coriander; 3 cup rice basmati; 2 cloves; 2 cardamom seeds; 1 Tbs cumin seeds; 1 cinnamon stick; 1 Tbs ghee or butter; 1 red onion sliced; water; salt to taste

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Ingredients (20)

Daube de poule:

4	chicken breast fillets — or drumsticks
Tbs	salt — to taste
1 Tbs	garlic and ginger paste
2	red onion — blended
	fresh thyme
2 tsp	sugar
4 Tbs	canola oil — or sunflower oil
1 can	tomatoes
1	fresh chillies
3	potatoes — cut in quarters
	coriander

Bagara rice:

3 cup	rice — basmati
2	cloves
2	cardamom — seeds
1 Tbs	cumin — seeds
1	cinnamon — stick
1 Tbs	ghee — or butter
1	red onion — sliced
	water
	salt — to taste

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Method:

Daube de poulet:
Marinate chicken pieces in garlic and ginger paste, thyme, salt and sugar.
Blend the onions to form a paste.
Heat the oil and add the onions and chilli (for those that prefer it hot).
Add the chicken and allow to cook until chicken is slightly brown.
Add 1 can of tomato (blended).
Add the potatoes to the tomato mix.
Add water to cover the chicken and allow to cook on low heat until the potatoes have cooked through and the sauce has thickened.
Top with coriander before serving.

Bagara rice:
Soak Rice in water for at least 30 minutes.
Bring water to a boil in a seperate pot and add the cloves, cumin seed, cardamom seeds, cinnamon stick and salt
Add the soaked rice and allow to cook until tender (Tip: Stir rice every now and then and check when rice is done).
In a wok, melt the ghee and fry the onions.
When the rice is done, drain the water from the rice and add rice to the wok.
Cook for 5 minutes while continuing to stir to prevent the rice from burning.

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