Senegalese Chicken Tomato Sauce (Printable Version)
Tender chicken in a rich tomato sauce with onions, peppers, and traditional Senegalese spices. Ready in 70 minutes.
# What You'll Need:
→ 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 (for flavor, optional)
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 (optional)
# Directions:
01 - In a large bowl, combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic. Toss well to coat. Cover and marinate for at least 15 minutes (up to 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 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 if used.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The tomato-based sauce creates such rich depth of flavor that people always ask for seconds
- Marinating the chicken ahead of time makes all the difference between good and absolutely incredible
02 -
- I once skipped browning the chicken to save time and the sauce never developed that rich, deep flavor
- Letting the sauce simmer uncovered for the last 10 minutes helps it reach the perfect consistency
03 -
- Patting the chicken dry before marinating helps it brown better and creates more flavorful fond
- Using a Dutch oven or heavy pot distributes heat evenly and prevents hot spots