Friday, October 14, 2011

Senegalese Chicken in Lime Sauce

Here is another West African recipe for this month's Cook Around the Globe event. This was a nice and simple dish. Though I could have done with less lime juice. It was too intense for my taste. Next time I would only use half the juice plus the same amount of water.


650 g chicken tenders (about 10)
750 g onions (about 3 large ones), thinly sliced
600 g carrots (5-6 large ones), sliced
250 ml lime juice (or half lime juice, half water)
4 tbsp Dijon mustard
1 tsp chicken bouillon powder (or one cube)
3 bay leaves
1 tsp salt
1/4 tsp pepper

Mix together lime juice, mustard, bouillon powder, bay leaves, salt, and pepper. Place chicken, onion, and carrots in a large enough container. Pour marinade over and refrigerate for 6 hours. Remove chicken from marinade, pat dry. Heat oil over high heat. Add chicken and cook for 1-2 minutes per side, until nicely browned. Remove chicken to a plate. Add marinade with onion and carrots to the pot. Cover, bring to a boil, and simmer for 30 minutes until onions and carrots are soft but still have some bite. Add chicken and simmer for another 5-10 minutes until chicken and vegetables are done. Season to taste with salt and pepper. Serve with rice.

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