Senegalese Chicken With Black Eyed Peas And Avocado Zucchini Relish Recipes

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SENEGALESE CHICKEN YASSA



Senegalese Chicken Yassa image

Serve with white rice.

Provided by momamony

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 2h20m

Yield 5

Number Of Ingredients 14

4 large onions, finely chopped, or more to taste
3 lemons, juiced
½ cup red wine vinegar
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 habanero pepper, chopped
2 bay leaves
5 skin-on chicken breast halves, cut in half
¼ cup oil, or to taste
2 cubes chicken bouillon
1 cube beef bouillon
½ cup hot water
1 cup pitted green olives
¾ ground black pepper

Steps:

  • Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
  • Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
  • Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.

Nutrition Facts : Calories 498 calories, Carbohydrate 16.5 g, Cholesterol 126.8 mg, Fat 26.4 g, Fiber 2.5 g, Protein 47.3 g, SaturatedFat 5.5 g, Sodium 1568.9 mg, Sugar 5.4 g

SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP



Senegalese Chicken Soup | A West African classic soup image

A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!

Provided by Tina

Categories     Soup Recipes

Time 1h40m

Number Of Ingredients 11

1 Large onion, diced
4 T Olive oil
2 tsp Garlic, chopped
2 Heaping Tbs curry powder
2 tsp Ground coriander
6 Cups chicken broth
6 oz Can tomato paste
1 Cup of peanut butter
28 oz Can of diced tomatoes
1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
Garnish: Scallions Chopped peanuts Cilantro

Steps:

  • Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
  • Add curry powder and coriander and fry two more minutes.
  • Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
  • Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
  • Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
  • Garnish as desired.

Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHICKEN AND BLACK-EYED PEA STEW



Chicken and Black-Eyed Pea Stew image

Makes about 12 cups

Number Of Ingredients 17

1 tablespoon canola oil
1½ cups chopped yellow onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
4 cups shredded cooked chicken
4 (15.5-ounce) cans black-eyed peas, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes, drained
4 cups chicken broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
2 tablespoons apple cider vinegar
Garnish: chopped green onion, chopped fresh thyme, ground black pepper

Steps:

  • In a medium skillet, heat oil over medium- high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook 1 minute more. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours. Discard thyme and bay leaves. Stir in vinegar. Garnish servings with green onion, thyme, and pepper, if desired.

SENEGALESE CHICKEN WITH BLACK-EYED PEAS AND AVOCADO-ZUCCHINI RELISH



Senegalese Chicken with Black-Eyed Peas and Avocado-Zucchini Relish image

Provided by Cree LaFavour

Categories     Chicken     Poultry     Vegetable     Marinate     Sauté     Dinner     Avocado     Legume     Squash     Zucchini     Chill     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 29

Senegalese Chicken
8 to 10 bone-in, skin-on chicken thighs
3 yellow onions, thinly sliced
4 tbsp peanut oil
1/2 cup/120 ml fresh lemon juice
1 tbsp kosher salt
black pepper
1 habanero or serrano chile, chopped
1/2 tsp fenugreek seeds (optional)
1/2 cup/120 ml chicken stock
Black-Eyed Peas
Refreshing. Beautiful. Delicious. Not some mushy side dish you would just as soon forget, these beans will brighten your plate.
2 cups/400 g dried black-eyed peas
1 tbsp peanut oil
1 to 2 serrano chiles, chopped
1 red bell pepper, seeded and diced
8 green onions, white and light tender parts only, chopped
2 tbsp cider vinegar
Avocado-Zucchini Relish
Somewhere between a salad, a relish, and a salsa, this summery mixture goes beautifully with chicken. The zucchini begin to yield their moisture as soon as the salt hits them, which is why it's best to wait until just before serving to add them to the mix.
2 ripe avocados, pitted, peeled, and cubed
1 arbol chile, minced
1/2 tsp kosher salt
1/2 tsp celery seeds
6 green onions, white and tender green parts only, thinly sliced
1 cup/100 g chopped radishes
1 tbsp olive oil
2 zucchini, grated (about 2 1/2 cups/350 g)
flaky salt for finishing

Steps:

  • 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. Add the chicken and turn to coat. Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. (If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.)
  • Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.
  • 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. 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. Transfer the chicken to a plate, pour off any excess fat, and wipe away any burned bits in the pan.
  • Add the remaining 1 tbsp peanut oil to the pan, and reduce the heat to medium-low. Add the onions from the marinade (discard the liquid) and the fenugreek seeds (if using) and sauté for 10 minutes. Return the chicken to the pan, skin-side up, along with the stock. Raise the heat to medium, cover, and cook for 30 minutes. Insert either an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife. The thermometer should register 175°F/80°C. 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.
  • Serve by piling the onions on individual plates and putting the chicken on top.
  • Black-Eyed Peas
  • Rinse the peas in a colander, keeping an eye out for stray rocks. Bring a large saucepan three-fourths full of water to a boil over high heat. Add the peas and cook until just tender, 25 to 30 minutes. Drain well and set aside.
  • In the same pan you cooked the peas in, heat the peanut oil and add the chiles, bell pepper, and green onions. Cook for 30 seconds over high heat, add the vinegar, and cook for 30 seconds longer before returning the peas to the pan. Reheat briefly before serving or eat them at room temperature. They're terrific either way.
  • Avocado-Zucchini Relish
  • Combine the avocado, chile, kosher salt, celery seeds, green onions, radishes, and olive oil in a bowl. Toss to mix well. Add the zucchini, toss again, and top with a pinch of flaky salt just before serving.

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