This is a recipe that I took from an international cookbook while we were living in Turkey. It's actually one that my oldest son picked out to try, on a whim. Having never been to Senegal, I cannot vouch for the Senegalese-ness of this dish. I imagine it's not authentic, but it is a favorite in our house. I have altered it a bit to make it quicker to put together. The original recipe has you broil the chicken legs before stewing them. I used to make it that way, then tried just lightly browning them in the pot I would cook the whole stew in, and found that the taste wasn't any different. Less work for the same taste? That's a no-brainer.
Why do I like this recipe? I like it because the boys like it (that's huge) and also because it uses the lowly chicken leg, as opposed to the breasts that Americans seem to prefer. Chicken legs are higher in nutrients than breast meat, less expensive, and are also often sold on the bone which means you incidentally create a quasi-bone broth while this dish stews. It's also cooked over low heat, using moisture, which means gentle hydrolytic cleavage of the proteins in the meat, which is good news in both the health and taste realms. Marinating the chicken as described below is strongly recommended, for at least 2 hours, though I often leave it overnight. Allow at least 2 hours to gently cook this dish on your stove top. Alternatively, throw all of the ingredients in a crock pot and cook for 6-8 hours on low. Serve over rice, with sauteed garlic and broccoli on the side. Ingredients 2 cups of onions, thinly sliced about 1/2 cup of lemon juice salt and pepper 6-8 chicken pieces (I often use thighs on the bone, but any leg/breast will do, bone in or boneless, according to your preferences) a few tablespoons of your favorite oil and/or butter 2 cloves garlic 1 Tbsp mustard 1 cup water 3-4 carrots, sliced 1. Mix together onions, lemon juice, salt and pepper. Pour over chicken pieces and let marinate for 2 to 24 hours. 2. Heat oil/butter in a large pot. Strain onions out of the marinade and gently cook over medium heat until translucent. Add chicken pieces and cook for about 10 minutes, until lightly browned. 3. Pour in remaining marinade and water. Add garlic, carrots, and mustard. Cover and let simmer over medium-low heat for about 2 hours.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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