Senegalese Chicken with Tomato Sauce (Printable Version)
Tender chicken in a fragrant tomato sauce with vegetables and authentic Senegalese spices, ready in just over an hour.
# Ingredient List:
→ Meats
01 - 1.5 lbs chicken thighs, bone-in and skinless
→ Marinade
02 - 2 tbsp lemon juice
03 - 2 tbsp vegetable oil
04 - 1 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp ground ginger
07 - 3 garlic cloves, minced
→ Vegetables
08 - 2 large onions, thinly sliced
09 - 1 red bell pepper, sliced
10 - 1 green bell pepper, sliced
11 - 2 medium tomatoes, chopped
→ Sauce & Spices
12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil
→ To Serve
19 - Cooked white rice or couscous
20 - Fresh parsley, chopped
# Step-by-Step Instructions:
01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss well to coat. Cover and marinate for at least 15 minutes, or overnight in the refrigerator for deeper flavor.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides, then remove to a plate.
03 - In the same pot, add onions and sauté until softened and golden, about 5 minutes. Add bell peppers and cook for another 3 minutes.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma. Do not burst the pepper unless extra heat is desired.
05 - Return the chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook gently for 30-35 minutes, or until chicken is fully cooked and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet pepper if used.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.
# Tips from hearthlykitchen:
01 -
- The sauce develops layers of flavor that feel like theyve simmered all day, even though it comes together in under an hour
- That whole scotch bonnet trick gives you fragrance without the fire unless you want it
02 -
- That scotch bonnet is whole for a reason pierce it only if you genuinely want serious heat
- The sauce needs time to thicken properly so resist the urge to rush the simmering step
03 -
- Pat the chicken dry before marinating so the seasoning actually sticks to the meat
- Use a heavy Dutch oven if you have one for even heat distribution