This is a traditional Senegalese dish, that has become popular throughout West Africa. Although, it can be tweaked to suit your palete. This is my own version. Enjoy.
Serves 4
Ingredients
1lb Chicken thighs
Half cup groundnut oil.
10 large Onions
3 lemons
1 Cameroon pepper
2 Scotch Bonnet peppers or Cameroon Pepper
2 tablespoon Dijon Mustard (Optional)
3 Bouillon Cubes
2 cloves of garlic
Salt to taste
Preparation
1. Slice Onions thinly and set aside. Pound peppers and set aside. Squeeze out the juice of lemons in a bowl. Pound the garlic and mix all the ingredients in a bowl.
2. Half the chicken thighs and wash thoroughly. Then transfer to the bowl with the onion marinade. Toss chicken until its well covered with the onion slices and juices. Leave to marinade in a fridge for at least 4 hours or best left overnight.
3. Heat groundnut oil in a pan over medium heat. Bring out chicken from marinade and pat dry with clean cloth. Then sauté chicken parts in hot pan until all the sides are brown. Then transfer unto a colander.
4. In the same pan, sauté onions until translucent and almost wilted. Then add chicken, seasoning and remaining marinade and allow cooking on a low heat for 35 minutes or until chicken is cooked and almost falling off the bone.
5. Serve on a bed of rice or boiled potatoes. It also goes well with vegetables. Garnish with chopped cashew nuts or chopped parsley.
