Senegalese Chicken Tomato Sauce (Printer-friendly)

Tender chicken in aromatic tomato sauce with onions, peppers, and traditional 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 (for flavor, 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)

# How to Make It:

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 (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 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. Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce develops this incredible depth that will make you want to lick your plate clean
  • Marinating the chicken ahead of time transforms ordinary ingredients into something extraordinary
02 -
  • The longer you marinate the chicken, the more flavorful and tender it becomes
  • Simmering gently rather than boiling keeps the sauce emulsified and silky
03 -
  • Pat the chicken dry before searing for better browning
  • Let the sauce rest for 5 minutes off the heat before serving

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