Chicken stewed in sweet, succulent onions, balanced with the acidity of lime: What's not to like? In Senegal, each family has its own version. Here's ours.
- 3 lbs chicken, cut into pieces
- 1 tsp pepper
- 1 tsp dry ginger
- 1 tsp Reshampatti pepper
- 4 cloves garlic
- 1 tsp salt
- ½ cup lime or lemon juice
- 6 Tbsp coconut oil
- 6 cups onions, sliced
- 2 tomatoes, chopped fine
- ½ tsp ground turmeric
- 2 carrots, diced
- 1 bay leaf
- ½ tsp thyme
- 1 cup chicken or vegetable stock
Remove skin from chicken if desired. Place in a bowl.
In a mortar, mash pepper, ginger, chile, garlic and salt. Reduce to a purée and incorporate lime juice. Pour onto chicken and mix well.
Pour oil into a large pot and cook onions on low heat for 1 hour until melting. Add tomatoes and turmeric. Continue cooking on low heat for another 15 minutes.
Incoroporation chicken with marinade, carrots, bay leaf, thyme and stock. Cover: nudge the heat up a tick and simmer for 30 minutes. Check if chicken is done and cook longer if necessary.
Incorporate mustard and olives. Remove from heat and let rest at least 15 minutes before serving.