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About this recipe:
A marinated chicken dish, from the SeneGambia. We had it when we were over there, and loved it so much, we asked them for the recipe!
1 tablespoon mustard
4 tablespoons lemon juice
1 to 2 garlic gloves
salt and pepper
1 chilli pepper, chopped or 1 teaspoon chilli flakes (optional)
2 chicken pieces (breasts or thighs)
1 tablespoon oil
Extra time:2hr marinating ›
- Mix the mustard, lemon juice and garlic with a little salt and pepper to form the marinade. Add the chilli if using.
- Slice the onions, and toss the onions and chicken in the marinade. Refrigerate for 2 hours, or if you've time, overnight.
- Heat the oil (any oil will do, but groundnut oil is the most authentic), and brown the chicken.
- Remove the chicken, and in the same pan, gently sauté the onions for about 5 minutes until soft and just going brown.
- Add the chicken and marinade back into the pan. Cover and cook gently for 45 minutes. If the dish looks dry, add a little water. It's ready when the onions are caramelised but not yet mushy.
- Serve hot with rice.
Some of the locals add green pitted olives just before serving, to add extra piquancy.
I was surprised my kids liked this but they did! Next time, I think I'll try cooking the chicken on the barbecue to keep it moist. Delicious! Thanks for the recipe.
- 27 Mar 2014
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