Senegalese Chicken Tomato Sauce (Printable)

Succulent chicken in aromatic tomato sauce with traditional Senegalese spices and vegetables.

# What You'll Need:

→ 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
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

# Directions:

01 - Combine chicken pieces with lemon juice, 2 tbsp vegetable oil, salt, pepper, ground ginger, and minced garlic in a large bowl. Toss thoroughly to coat. Cover and marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken pieces and brown on all sides until golden, approximately 3-4 minutes per side. Remove browned chicken to a plate and set aside.
03 - In the same pot, add sliced onions and sauté until softened and golden brown, about 5 minutes. Add red and green bell peppers and continue cooking for an additional 3 minutes until slightly tender.
04 - Stir in chopped tomatoes and tomato paste, mixing well to combine. Add dried thyme, paprika, bay leaf, and the whole scotch bonnet pepper for aromatic depth. The pepper adds fragrance without excessive heat unless pierced.
05 - Return browned chicken to the pot. Pour in chicken broth and bring mixture to a gentle simmer. Cover and cook over low heat for 30-35 minutes, or until chicken is fully cooked and sauce has thickened to desired consistency.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the Scotch bonnet pepper and bay leaf. Serve immediately over steamed white rice or couscous, garnished with fresh chopped parsley if desired.

# Helpful Tips:

01 -
  • The sauce develops incredible depth as it simmers, becoming something you'll want to spoon over everything
  • Marinating the chicken first ensures every bite stays juicy and infused with ginger and garlic
  • One pot means less cleanup and more time enjoying the meal with people you love
02 -
  • Letting the chicken marinate even for just 15 minutes makes a noticeable difference in flavor
  • Do not rush the onion step, they need time to caramelize and become sweet
  • The sauce will continue to thicken as it stands, so do not reduce it too much
03 -
  • Pat the chicken dry before marinating for better searing and more flavor absorption
  • If the sauce is too thin, uncover the pot for the last 10 minutes of cooking

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