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Senegalese Braised Chicken with Onions and Lime (Fast & Slow)
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.
tablespoons grated lime zest, plus ¼ cup lime juice
habanero chili, stemmed, seeded and minced
01In a small bowl, mix together the lime zest, habanero, 1 tablespoon of oil, 1 tablespoon salt and 1 teaspoon pepper. Measure out 1 tablespoon of the mixture into another small bowl and set aside. In a 6-quart Instant Pot select Medium/Normal Sauté and heat the remaining 2 tablespoons oil until shimmering. Add the onions and cook without stirring until golden brown on the bottom, about 7 minutes. Stir and continue to cook, stirring only occasionally, until the onions are evenly golden brown, another 7 to 10 minutes. Press Cancel. Add the lime juice, 2 tablespoons water and remaining zest-habanero mixture, scraping up any browned bits. Nestle in the chicken in an even layer, slightly overlapping the pieces if needed.
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