1 (3 to 3½ pound)
chicken, cut into 8 pieces
1½ cups thinly sliced onions
6 cloves garlic, halved
1 cup thinly sliced celery (2 ribs)
1 cup thinly sliced carrots (2 small)
2 limes zested and juiced
1 fresh hot chile pepper (Scotch bonnet or habanero), quartered
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 quart chicken stock
Garnish and accompaniment:
2 cups julienned carrots, blanched
2 cups julienned leeks, blanched
½ cup water
1 tablespoon butter
Cooked enriched rice, as an accompaniment
Sautéed Greens, as an accompaniment
Marinate chicken for 3
to 5 hours in onions, garlic, celery, carrots, lime juice, and
hot pepper. Strain, remove chicken and pat dry. Reserve
vegetables. Season chicken with salt and pepper and brown in
Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and
pour off excess fat. Deglaze pan with chicken stock and add
chicken, and marinated vegetables. Allow to cook, covered, over
medium heat until chicken is tender, about 15 to 20 minutes.
Remove chicken and reserve in warm place (oven preheated to 250
ºF). Strain sauce through china cap or sieve. Season the sauce
with lime zest, salt, and pepper. Warm the chicken in sauce. Warm
the blanched carrots and leeks in ½ cup water and 1 tablespoon
butter, plus salt and pepper. Serve the chicken with enriched
rice and greens, and garnished with the blanched vegetables.
Serves 4.
country : Senegal
course : poultry dish
source : Nicole [IRE_tag]