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Hi Kathleen,
The Dutch oven version of this recipe is linked under the ingredients list (https://www.177milkstreet.com/recipes/senegalese-braised-chicken-with-onions-and-lime-yassa-ginaar).
Best,
The Milk Street Team
I just made the version for Dutch oven and while it was great tasting, the skin (which the other two recipes for Instapot "fast and slow" have you remove before cooking the browned chicken) melted into the juices, resulting in a sauce more greasy than I would have preferred. If using a Dutch oven again for this, I would leave the skin on to brown the chicken - to flavor and brown the fond - but will remove the skin from most of the thighs before proceeding to braise them. BTW, this was not spicy, just perfect acidity from the lime and sweetness from the onions. Thanks, Milk Street.
I just made the version for Dutch oven and while it was great tasting, the skin (which the other two recipes for Instapot "fast and slow" have you remove before cooking the browned chicken) melted into the juices, resulting in a sauce more greasy than I would have preferred. If using a Dutch oven again for this, I would leave the skin on to brown the chicken - to flavor and brown the fond - but will remove the skin from most of the thighs before proceeding to braise them. BTW, this was not spicy, just perfect acidity from the lime and sweetness from the onions. Thanks, Milk Street.
I don't have an instant pot but like the recipe. How do I adapt these types of recipes to a Dutch oven?