Senegalese Chicken Tomato Sauce (Print Version)
Succulent chicken simmered in spiced tomato sauce with bell peppers and aromatic West African seasonings.
# Recipe Ingredients:
→ 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 (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 or 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 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 if used.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The marinade does double duty by tenderizing the chicken and building layers of flavor that soak into every bite.
- You get restaurant quality depth from simple pantry ingredients and about ten minutes of active work.
02 -
- Keep the scotch bonnet whole if you want aroma without aggressive heat because breaking it releases serious spice.
- The sauce thickens dramatically in the last ten minutes so do not panic if it looks thin halfway through.
03 -
- Marinate overnight whenever possible because the difference in flavor penetration is genuinely worth the planning ahead.
- Save a spoonful of the marinade before adding raw chicken to brush over the finished dish for a fresh hit of brightness.