Senegalese Chicken with Tomato Sauce (Printable)

Tender chicken in aromatic tomato sauce with peppers and spices, inspired by Senegalese culinary traditions.

# 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 (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)

# Directions:

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, 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 burst 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.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The tomato based sauce becomes this incredible rich stew that clings to every bite of chicken
  • Marinating the meat first makes it tender enough to fall off the bone
  • Leftovers taste even better after the spices have had time to meld together
02 -
  • Resist the urge to rush the browning step because those crispy bits are where the depth of flavor lives
  • The sauce will look thin at first but trust the process as it reduces into something velvety and rich
03 -
  • Pat the chicken completely dry before marinating so the seasoning actually sticks to the meat
  • Let the pot come to room temperature before adding oil to prevent the chicken from sticking

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