Senegalese Chicken Tomato Sauce (Printable view)
Tender chicken pieces braised in a vibrant tomato sauce with aromatic vegetables and classic West African spices.
# 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
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil
# Steps:
01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss well to coat. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
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. Remove chicken to a plate and set aside.
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. Leave pepper intact unless extra heat is desired.
05 - Return 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 pepper if used. Serve hot over white rice or couscous. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The tomato sauce becomes rich and velvety, clinging to every bite of chicken like a warm embrace
- One pot, minimal cleanup, and the kind of leftovers that taste even better the next day
02 -
- The scotch bonnet pepper infuses the sauce with warmth without making it spicy, but handle it carefully and remove it before serving
- Browning the chicken properly creates flavor compounds that cannot be replicated any other way, so do not rush this step
03 -
- Pat the chicken dry before adding it to the marinade, this helps the seasoning stick and improves browning
- Let the sauce simmer uncovered for the last 10 minutes if you prefer it thicker