Senegalese Chicken
Senegal is a large country on the Atlantic Ocean in West Africa. Many dishes from this area have inspired American soul food dishes.
INGREDIENTS | SERVES 6-8
½ cup peanut oil
4 medium onions, roughly sliced
2 lemons, juiced
4 limes, juiced
½ cup apple cider vinegar
2 bay leaves
4 garlic cloves, chopped
2 tablespoons prepared mustard
1 serrano pepper, cleaned and diced
1 teaspoon salt
½ teaspoon black pepper
1 stewing chicken, 5–6 pounds, cut into individual pieces
2 tablespoons peanut oil
½ cabbage, cut into chunks
3 carrots, peeled and chunked
Mix everything but the chicken, 2 tablespoons of oil, cabbage, and carrots in a gallon-size sealable plastic bag. Add the chicken and toss to combine. Marinate for 4–24 hours.
Place a large skillet over medium-high heat. Once it's heated add 2 tablespoons of peanut oil. Place a few pieces of chicken in the skillet and cook for 4–5 minutes on each side until just browned. Remove the chicken to a dish. You may have to sauté the chicken in batches.
Once the chicken is sautéed, remove the onions from the marinade and cook for 10–12 minutes. Add the rest of the marinade and the vegetables to the skillet. Cover and boil for 10 minutes or until the carrots are not quite tender.
Place the chicken back in the pot, cover with a lid, and cook for 20 minutes. Stir occasionally. Serve over rice or couscous.
