February has been selected as the month to honor black people, their achievements, and their contribution to American society.
The following recipe originates from Senegal.
4 large onions, cut into very thin slices
1/4 cup freshly squeezed lemon juice (from 2 lemons)
freshly ground black pepper
1/8 teaspoon minced fresh habanero or other hot chile pepper
1/4 cup plus 1 tablespoon peanut oil
1 (3½-pound) whole chicken, gizzard discarded, cut into serving pieces
1 whole habanero chile pepper, pricked with the tines of a fork
1/2 cup pimiento-stuffed olives
4 carrots, trimmed and cut crosswise into thin slices
1 tablespoon Dijon mustard
broken rice, for serving
Put in a large bowl salt, pepper, minced habanero, and 1/4 cup of the peanut oil, lemon juice, onions. Take a resealable plastic bag, add the chicken pieces and the mixture you made above. Put in the fridge to marinate for two hours.
Place the marinated chicken, skin-side down, to a preheated, seasoned grill pan. Cook the chicken mire, in batches, until brown on both sides. Reserve the onions and marinade. Transfer the cooked chicken to a plate.
Meanwhile, heat the remaining tablespoon of peanut oil in a large medium-low heat oven. Add the reserved onions, marinate well, and cook for about 20 minutes, until they are tender. Add the remaining marinade and stir well; increase the heat to medium and cook, stirring occasionally, until the liquid comes to a low boil.
Add the grilled chicken pieces, pricked habanero, olives, carrots, mustard, and 1/2 cup water. Once the liquid returns to a boil, reduce the heat to medium-low, cover, and cook for 20 minutes, or until the chicken has cooked through. Taste occasionally and remove the whole habanero when the desired spice level has been reached. Serve hot over broken rice.
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