I’ve not been drinking during the week. I did, however, have a couple or three glasses of wine when cooking this dish….hence why the picture is slightly blurred. It looked like a great photo at the time!
This dish looks a mess. I tried and tried to stage the photo so it looked pretty, but it wasn’t possible. Never, since the 1960’s house decoration phase, have different shades of brown in one place looked good. If you look carefully you will see the red of a chilli, which has been tinged with brown from the marinade. This dish makes the most vibrant colours brown.
It tastes good. It’s 5% too sweet for my palate, but for most normal people it would be lovely. The marinade is good and the suggestion to marinade in a bag I liked a lot. I’d usually marinade a dish in a bowl and occasionally stir it, but having it in a bag meant you could really manipulate it every hour or so and squish the juices into the chicken.
The meat has a few levels of flavour. It’s very garlic laden, spicy and slightly sweet from the caramelised onions. The onions are the star. If you have made a French Onion Soup (or even tasted one) the onions are opaque, sweet and soft. These were the same. It could almost be that you cooked a spicy chicken dish and then took some onions out of the French Soup with tongs and slapped them on top. The French have a background in Senegal….perhaps I just worked out the link to this dish?
For the first time this week I had to swap countries around. I was supposed to cook Armenia this week, but I had to order some BBQ wood chips which wouldn’t arrive in time, so I’m doing that next week. Prepare for a BBQ smoky meat feast.
81 countries down now. 81 blog posts written…..just the small matter of 115 more to do!
Recipe – taken from The Wunderlust Kitchen
- ½ cup peanut oil (or vegetable oil)
- 6 chicken thighs (bone out)
- 4 large yellow onions, roughly chopped
- 8 Tbsp. lemon juice
- 8 Tbsp. cider vinegar
- 1 bay leaf
- 4 cloves garlic, minced
- 2 Tbsp. Dijon or stone-ground mustard
- 1 jalapeno pepper, seeded and finely chopped (optional)
- ½ tsp. cayenne pepper
- ½ tsp. black pepper
- 1 tsp. salt
- 2 Tbsp. peanut or vegetable oil
- Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
- Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
- Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
- Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
Riverbank & Badger 