Yeah, I know you won't see broccoli in this dish in Senegal...but I like broccoli and Thiou is pretty forgiving in the veggie department.
Measures are approximate as I really don't measure anything.
Serves 4-5 people.
4 chicken thighs, skinned
3-4 lg. cloves garlic, minced
1sm onion, diced
about 1/2-3/4 c oil
salt & fresh ground black pepper to taste (about 1 tsp each)
1-2 whole habenero peppers
1-2 peeled carrot
2 sm. can (6-8 oz each) tomato paste
1-2 potatoes peeled & quartered
1 lg wedge of cabbage (a toothpick pushed through the center will keep it intact)
1/4-1/2 eggplant
2 jumbo cubes (find an African market nearby or online at Amazon)
2-3 c water
Steamed white rice (to serve 4-5)
Heat the oil VERY hot. You want to be able to get a nice, brown sear on the chicken. Add the chicken and cook til browned evenly on both sides. Once browned (it won't be cooked all the way through), lower heat to med-high and add onion and stir quickly to keep it from burning, til just starting to be translucent. Add tomato paste and stir frequently so it 'melts' into the oil, onion & chicken mixture. Add salt & pepper and jumbo. Add water and let simmer 15-20 minutes. Add vegetables and allow each to cook & remove and set aside when done. Allow sauce to simmer til it reaches the desired thickness. It generally simmers for a good hour. Adjust salt & pepper as needed.
Once sauce is done arrange vegetables and chicken over a bed of steamed white rice. Carefully place cooked habeneros on top (careful not to break while cooking or serving unless you want that heat.
This is a dish that is pretty forgiving. I try to use a bit less oil when possible but the Senegalese in my world do like the oil...
No comments:
Post a Comment