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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either. Ingredients:
2 lbs chicken pieces (1 kg) |
4 lbs purple onions, chopped (2 kgs) |
1 cup oil |
1/2 cup dijon mustard |
2 bouillon cubes |
2 teaspoons coarse black pepper |
2 teaspoons chili pepper flakes (hot) |
2 lemons, juice of |
salt, to taste |
6 cups cooked rice |
1 -2 bell pepper, green, thinly sliced |
2 -4 tomatoes, ripe, sliced |
Directions:
1. Fry the chickens in the oil in a deep saucepan until well browned.
2. Remove chicken, then fry the onions in the same oil. (Here the cook said that the onions should saute for 2 hours at low heat. It sounds way too long, but will render the onions meltingly tender!).
3. Then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). Simmer slowly for up to an hour.
4. Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.
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