Description
Savory Senegalese Chicken Thighs offer a delightful blend of bold spices and tender chicken, marinated in a flavorful mix of lemon, garlic, and Dijon mustard, then pan-seared and simmered in a rich broth with caramelized onions for a deeply aromatic and satisfying meal.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on Chicken Thighs
Marinade & Seasoning
- 2 tablespoons Olive Oil (or grapeseed oil)
- 2 medium Onions, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Dijon Mustard (or whole-grain mustard)
- 1/4 cup freshly squeezed Lemon Juice
- 1 teaspoon Smoked Paprika (or regular paprika)
- 1/4 teaspoon Cayenne Pepper (adjust to taste)
- 1 teaspoon Bouillon Powder (optional if using broth)
- 1 teaspoon Salt (adjust to taste)
- 1 cup low sodium Chicken Broth
Instructions
- Prepare the Chicken: Thoroughly wash the chicken thighs and pat them dry with paper towels. Place the thighs in a large bowl ready for marinating.
- Make the Marinade: In a separate bowl, combine the minced garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Stir well to create a uniform marinade.
- Marinate the Chicken: Pour the marinade over the chicken thighs, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to infuse deeply.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs skin side down and cook for 4-5 minutes per side until nicely browned.
- Caramelize Onions: Remove the chicken from the skillet temporarily. Add the sliced onions and any remaining marinade to the skillet. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 5 minutes.
- Simmer the Chicken: Return the browned chicken thighs to the skillet with the onions. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 15-20 minutes until the chicken is thoroughly cooked and tender.
- Adjust Seasoning and Serve: Taste the sauce, adjust salt if needed. Serve the chicken thighs hot with the flavorful onion sauce spooned over the top.
Notes
- For a spicier kick, increase the cayenne pepper as desired.
- If unavailable, regular paprika can replace smoked paprika for a milder flavor.
- Marinating longer than 2 hours can enhance the taste even further.
- Use bone-in, skin-on thighs for juicier and more flavorful results.
- This dish pairs well with steamed rice, couscous, or crusty bread.
