This is the second time I've made this chicken recipe from Senegal, this time for two friends visiting from Spain. It's relatively simple but very delicious. You marinate bone in chicken thighs in lemon juice and mustard seasoned with some salt. You brown them in some oil, take them out, and add the weight of the chicken in thinly sliced onion. You turn down the heat and slowly caramelize the onion. You return the chicken to the pot, add chicken broth, lots of garlic cloves, and a habanero pepper, and you simmer until the sauce thickens and the chicken falls off the bone. Serve chicken with onion sauce on top of rice and garnish with chopped parsley. The tender chicken is a little sour from the lemon juice, a little sweet from the copious amount of caramelized onion, and a touch spicy from the habanero. Try it!
Location: My home in Desert Hot Springs, California Date: January 16, 2024.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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