Senegalese Chicken with Tomato Sauce (Print Version)
Tender chicken braised in aromatic tomato sauce with peppers and traditional spices for a vibrant West African-inspired main dish.
# What You'll Need:
→ Meats
01 - 1.5 lbs chicken thighs, bone-in, 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
# How to Make It:
01 - Combine chicken thighs with lemon juice, 2 tablespoons vegetable oil, salt, black pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 15 minutes, or overnight for enhanced flavor penetration.
02 - Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add marinated chicken pieces and sear until golden brown on all sides, approximately 5-7 minutes. Transfer browned chicken to a plate and set aside.
03 - Add sliced onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 5 minutes. Add sliced red and green bell peppers and continue cooking for an additional 3 minutes until tender.
04 - Stir in chopped tomatoes and tomato paste, cooking for 2 minutes to develop flavor. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper. The whole pepper adds aromatic depth without excessive heat—pierce only if spice level adjustment is desired.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Reduce heat to low, cover, and cook for 30-35 minutes until chicken is completely tender and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper if necessary. Remove the scotch bonnet pepper and bay leaf before serving. Ladle over steamed white rice or couscous and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce develops this incredible depth that makes you want to lick your plate clean
- It comes together with pantry staples but tastes like something from a special occasion
02 -
- Do not burst or cut the scotch bonnet unless you want serious heat in every bite
- The sauce needs time to thicken naturally, so resist the urge to rush this step
03 -
- Browning the chicken well creates flavor layers that you cannot get any other way
- The marinade time matters more than you might think