Senegalese Chicken with Tomato Sauce (Printable)

Tender chicken in a vibrant tomato sauce with aromatic vegetables and traditional spices.

# 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
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

# Method:

01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and brown on all sides until golden. Transfer the chicken to a plate and set aside.
03 - In the same pot, add the sliced onions and sauté until softened and golden brown, approximately 5 minutes. Add the bell peppers and continue cooking for an additional 3 minutes.
04 - Stir in the chopped tomatoes and tomato paste until well combined. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. Keep the pepper intact to moderate heat level.
05 - Return the browned chicken to the pot. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 30-35 minutes, or until chicken is fully cooked through and the sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the scotch bonnet pepper. Serve immediately over white rice or couscous, garnished with fresh parsley if desired.

# Expert Hints:

01 -
  • The marinade transforms ordinary chicken into something extraordinary with minimal effort
  • Leftovers taste even better the next day as the spices continue to develop
02 -
  • Pat the chicken dry before marinating—wet meat steams instead of searing
  • Don't rush the onion step, the browning creates essential depth in the final sauce
03 -
  • Let the chicken come to room temperature before cooking for even browning
  • If the sauce reduces too much, add splash of water or more broth

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