Senegalese Chicken Tomato Sauce (Print)

Tender chicken thighs marinated in citrus and ginger, simmered with vegetables in a spiced tomato sauce.

# Ingredient list:

→ Meats

01 - 1.5 lbs chicken thighs, bone-in and skinless

→ Marinade

02 - 2 tbsp lemon juice
03 - 2 tbsp vegetable oil
04 - 1 tsp salt
05 - 1 tsp black pepper
06 - 1 tsp ground ginger
07 - 3 garlic cloves, minced

→ Vegetables

08 - 2 large onions, thinly sliced
09 - 1 red bell pepper, sliced
10 - 1 green bell pepper, sliced
11 - 2 medium tomatoes, chopped

→ Sauce & Spices

12 - 2 tbsp tomato paste
13 - 1 scotch bonnet pepper, whole (for flavor, optional)
14 - 1 bay leaf
15 - 1 tsp dried thyme
16 - 1 tsp paprika
17 - 2 cups chicken broth
18 - 2 tbsp vegetable oil

→ To Serve

19 - Cooked white rice or couscous
20 - Fresh parsley, chopped (optional)

# Directions:

01 - In a large bowl, combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic. Toss well to coat. Cover and marinate for at least 15 minutes (up to overnight in the refrigerator for deeper flavor).
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the marinated chicken on all sides, then remove to a plate.
03 - In the same pot, add onions and sauté until softened and golden, about 5 minutes. Add bell peppers and cook for another 3 minutes.
04 - Stir in chopped tomatoes and tomato paste. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aroma (do not burst unless extra heat is desired).
05 - Return the chicken to the pot, pour in chicken broth, and bring to a simmer. Cover and cook gently for 30-35 minutes, or until chicken is fully cooked and sauce has thickened.
06 - Adjust seasoning with salt and pepper as needed. Remove the Scotch bonnet if used.
07 - Serve hot over white rice or couscous. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce develops incredible depth as it simmers, becoming rich and velvety without any heavy cream
  • Leftovers taste even better the next day as the spices continue to meld
  • The whole scotch bonnet trick adds subtle warmth without overwhelming heat
02 -
  • The scotch bonnet pepper should stay whole unless you want significant heat, it releases warmth gradually as it simmers
  • Pat the chicken dry before marinating to help it brown better in the pot
  • Letting the sauce simmer uncovered for the last 10 minutes helps it thicken if it seems too thin
03 -
  • Use boneless chicken thighs if you prefer, but reduce cooking time to about 20-25 minutes
  • A dry white wine like Sauvignon Blanc pairs beautifully with the vibrant flavors

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