Senegalese Braised Chicken with Onions and Lime (Fast & Slow) | Christopher Kimball’s Milk Street

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Milk Street Recipe
Instant Pot

Senegalese Braised Chicken with Onions and Lime (Fast & Slow)

FAST: 1¼ hours
Slow: 6 to 7 hours 35 minutes active

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.

4

Servings

Tip

Don't omit the habanero chili, as it adds subtle spiciness and unique fruity notes to the dish. But don't leave in the seeds, which contain the bulk of the heat; make sure to remove them before mincing (if you have rubber gloves, wear them to protect your hands from the heat-containing capsaicin). Don't forget to remove the skin from the chicken.

FAST: 1¼ hours
Slow: 6 to 7 hours

35 minutes active

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