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Senegalese Braised Chicken (Senegal)

Name: Senegalese Braised Chicken (Senegal)
Total time: 50 min
Yield: serves 4
Ingredients: 1 kg Chicken; 3 cloves Garlic; 1 Lemon; 1 Chili pepper; 3 tbsp Neutral oil; 2 Onion; 2 tbsp Tomato paste

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy1 kg
Garlic — to buy3 cloves
Lemon — to buy1
Chili pepper — to buy1
Neutral oil — to buy3 tbsp
Onion — to buy2
Tomato paste — to buy2 tbsp

Preparation

Cut the chicken into pieces and marinate it for at least 30 minutes in the fridge with the crushed garlic, lemon juice, chili and a little salt.
Drain the chicken (reserve the marinade) and brown it in hot oil for 8-10 minutes, turning regularly, until nicely coloured on all sides.
Add the sliced onion and tomato paste, mix well and cook 3-4 minutes.
Pour in the reserved marinade and a little water, bring to a boil then cover and simmer 25-30 minutes over low heat, turning the pieces halfway, until the chicken is very tender and the sauce reduced and concentrated.
Taste, adjust the salt and chili.
Serve with white rice or fries, with caramelised onions on top if you have some on hand.