This is a Senegalese recipe from western Africa. It’s bright and flavorful!  It tastes really good in wraps by itself or with shredded cabbage or lettuce. Its easy and it’s rich and best of all, cheap yet flavorful and with texture! So many inexpensive things are just mediocre mush.

1/4 cup peanut/corn/vegetable oil
4 lbs boneless chicken, cut into bit size pieces
six medium onions, cut in half-moons
1/2 c lemon juice
1/2 c apple cider vinegar
2 bay leaves
4 cloves minced garlic (or 1 tbsp from canned)
2 tablespoons Dijon mustard
2 tsp chicken bouillon (I always use better-than-bouillon brand)
2 tsp – 2 tbsp sriracha sauce (or sub one hot chili pepper of choice)
3 carrots, quartered long ways and then sliced
2 tsp salt

Mix all ingredients and let marinate in a bag or a glass dish in the refrigerator for a minimum of four hours, not more than 30 hours.  Letting it rest for a day is best to me. If you can, stir or rotate bag a few times.

There are two ways to cook it now.  The easy way or the slightly harder but a bit tastier way.

easy way:  Dump it all out in a pot on the stove.  cook at medium to medium-high heat until the chicken is thoroughly cooked.  EAT!

slightly harder but a bit tastier way:  Remove chicken from the mix, and set mixture aside.  Grill or saute chicken till browned, cooked through and delicious.  Set aside on serving platters.  Next separate onions and carrots from marinade juices.   Set juices aside.  Saute or grill onions till they begin to caramelize and brown, stirring often.  Then add them to the serving plate of chicken.  Next pour out the marinade juices into the hot skillet and cook till boiling. Sauce up the cooked foods!

Serves great by itself, or on rice, couscous, in wraps, on a bed of steamed or stir-fried cabbage! DELICIOUSNESS!

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