Senegalese Chicken with Tomato Sauce (Printable View)

Tender chicken braised with vegetables in a flavorful tomato sauce infused with garlic, ginger, and aromatic spices.

# What You 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
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 pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat. Cover and marinate for at least 15 minutes, up to overnight in the refrigerator for deeper flavor development.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken and brown on all sides, approximately 3-4 minutes per side. Remove browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden brown, about 5 minutes. Add bell peppers and continue cooking for an additional 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The pepper adds flavor without excessive heat unless burst during cooking.
05 - Return the browned chicken to the pot. Pour in chicken broth and bring to a gentle simmer. Cover and cook for 30-35 minutes, or until chicken is fully cooked and sauce has thickened to desired consistency.
06 - Adjust seasoning with additional salt and pepper as needed. Remove the Scotch bonnet pepper carefully if used. Serve immediately over prepared white rice or couscous, garnished with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • The sauce develops such incredible depth that youll find yourself scraping the plate for every last drop
  • Its a one-pot wonder that tastes like you spent all day cooking but comes together in just over an hour
02 -
  • Letting the chicken marinate overnight transforms the dish completely, so plan ahead when possible
  • The sauce will continue to thicken as it rests, so dont be afraid to leave it slightly looser when you turn off the heat
03 -
  • Pat the chicken dry before searing to get better browning and more flavor
  • If the sauce reduces too much, add a splash of water rather than more broth to keep the flavors balanced

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