Senegalese Braised Chicken with Onions and Lime (Fast & Slow)
- Makes4 servings
- Cook Time1¼ hours
- Slow Cook Time6 to 7 hours
- Active time plus cooling35 minutes active
- 1
This dish, inspired by a recipe in “Yolele!” by Pierre Thiam, gets big, bold flavor from just eight easy-to-find ingredients. Lightly caramelized onions deliver savory-sweet notes, lime zest adds fruitiness and lime juice gives the braising liquid bracing tartness. We use bone-in, skin-on chicken thighs but remove the skins before cooking so they don’t render fat and make the sauce greasy and slick. Serve the braise with steamed rice.
Don't omit the habanero chili, as it adds subtle spiciness and unique fruity notes to the dish. But don't leave in the seeds, which contain the bulk of the heat; make sure to remove them before mincing (if you have rubber gloves, wear them to protect your hands from the heat-containing capsaicin). Don't forget to remove the skin from the chicken.
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