Senegalese Chicken With Black-Eyed Peas And Avocado-Zucchini Relish
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsps
Peanut Oil120 ml
Lemon Juice (fresh)1 tsps
Kosher Salt1
Habanero1 tsps
Fenugreek Seed (optional)120 ml
Chicken Stock2 tbsps
Cider Vinegar1 tsps
Celery Seed100 g
Radishes (chopped)1 tbsps
Olive OilDirections:
1
Senegalese Chicken Combine the onions, 2 tbsp of the peanut oil, the lemon juice, salt, pepper to taste, and chile in a glass baking dish
2
Add the chicken and turn to coat
3
Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours
4
(If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking
5
) Remove the chicken from the marinade and pat dry with paper towels
6
Reserve the marinade
7
Heat 1 tbsp of the peanut oil in a 12-in/30-cm or larger cast-iron frying pan or a 5-qt/5-l or larger Dutch oven over medium-high heat
8
Working in batches, lay the thighs in the pan, skin-side down, and cook, turning frequently, for 10 minutes or until nicely browned on both sides
9
Transfer the chicken to a plate, pour off any excess fat, and wipe away any burned bits in the pan
10
Add the remaining 1 tbsp peanut oil to the pan, and reduce the heat to medium-low
11
Add the onions from the marinade (discard the liquid) and the fenugreek seeds (if using) and sauté for 10 minutes
12
Return the chicken to the pan, skin-side up, along with the stock
13
Raise the heat to medium, cover, and cook for 30 minutes
14
Insert either an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife
15
The thermometer should register 175°F/80°C
16
If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone
17
Serve by piling the onions on individual plates and putting the chicken on top
18
Combine the onions, 2 tbsp of the peanut oil, the lemon juice, salt, pepper to taste, and chile in a glass baking dish
19
Add the chicken and turn to coat
20
Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours
21
(If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking
22
) Remove the chicken from the marinade and pat dry with paper towels
23
Reserve the marinade
24
Heat 1 tbsp of the peanut oil in a 12-in/30-cm or larger cast-iron frying pan or a 5-qt/5-l or larger Dutch oven over medium-high heat
25
Working in batches, lay the thighs in the pan, skin-side down, and cook, turning frequently, for 10 minutes or until nicely browned on both sides
26
Transfer the chicken to a plate, pour off any excess fat, and wipe away any burned bits in the pan
27
Add the remaining 1 tbsp peanut oil to the pan, and reduce the heat to medium-low
28
Add the onions from the marinade (discard the liquid) and the fenugreek seeds (if using) and sauté for 10 minutes
29
Return the chicken to the pan, skin-side up, along with the stock
30
Raise the heat to medium, cover, and cook for 30 minutes
31
Insert either an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife
32
The thermometer should register 175°F/80°C
33
If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone
34
Serve by piling the onions on individual plates and putting the chicken on top
35
Black-Eyed Peas Rinse the peas in a colander, keeping an eye out for stray rocks
36
Bring a large saucepan three-fourths full of water to a boil over high heat
37
Add the peas and cook until just tender, 25 to 30 minutes
38
Drain well and set aside
39
In the same pan you cooked the peas in, heat the peanut oil and add the chiles, bell pepper, and green onions
40
Cook for 30 seconds over high heat, add the vinegar, and cook for 30 seconds longer before returning the peas to the pan
41
Reheat briefly before serving or eat them at room temperature
42
They're terrific either way
43
Rinse the peas in a colander, keeping an eye out for stray rocks
44
Bring a large saucepan three-fourths full of water to a boil over high heat
45
Add the peas and cook until just tender, 25 to 30 minutes
46
Drain well and set aside
47
In the same pan you cooked the peas in, heat the peanut oil and add the chiles, bell pepper, and green onions
48
Cook for 30 seconds over high heat, add the vinegar, and cook for 30 seconds longer before returning the peas to the pan
49
Reheat briefly before serving or eat them at room temperature
50
They're terrific either way
51
Avocado-Zucchini Relish Combine the avocado, chile, kosher salt, celery seeds, green onions, radishes, and olive oil in a bowl
52
Toss to mix well
53
Add the zucchini, toss again, and top with a pinch of flaky salt just before serving
54
Combine the avocado, chile, kosher salt, celery seeds, green onions, radishes, and olive oil in a bowl
55
Toss to mix well
56
Add the zucchini, toss again, and top with a pinch of flaky salt just before serving