Senegalese Chicken Tomato Sauce (Print View)
Tender chicken in aromatic tomato sauce with onions and peppers, inspired by traditional West African flavors.
# 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 (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 - 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. Brown the marinated chicken on all sides, then remove to a plate.
03 - Add onions to the same pot 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 cut the pepper 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 pepper if used. Serve hot over white rice or couscous. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- The tomato based sauce creates this incredibly rich, slightly tangy flavor profile that's unlike anything else in your weeknight rotation
- Once everything's in the pot, it basically takes care of itself while you catch up on emails or pour yourself a glass of wine
02 -
- The scotch bonnet adds incredible aromatic depth without overwhelming heat, but if you accidentally burst it while stirring, the dish will become significantly spicier
- This sauce actually tastes better the next day, so don't hesitate to make it ahead and let those flavors meld overnight in the refrigerator
03 -
- Pat the chicken completely dry before adding it to the marinade, otherwise the oil won't adhere properly and you'll miss out on that gorgeous golden sear
- Let the pot come back up to a simmer gently after returning the chicken, otherwise the sudden temperature change can make the meat tough