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    Senegalese Lemon Chicken with Caramelized Onions

    clock-icon145 minutes
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    Pixicook editorial team

    A flavorful and comforting dish featuring marinated chicken, caramelized onions, and a tangy lemon sauce served over rice.

    Ingredients for Senegalese Lemon Chicken with Caramelized Onions

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Lemon Juice, freshly squeezed

    cups

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Chicken Thighs, bone-in, trimmed

    0 lb

    Substitute chevron-down

    Onions, halved and thinly sliced

    0 lb

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Garlic, lightly crushed and peeled

    each

    Substitute chevron-down

    Habanero Chile

    each

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Cooked Long-Grain White Rice

    cups

    Substitute chevron-down

    Flat Leaf Parsley, minced

    teaspoons

    Substitute chevron-down

    How to Make Senegalese Lemon Chicken with Caramelized Onions

    1. Marinate the Chicken

    In a large bowl, whisk together ⅓ cup lemon juice, 1.5 tablespoons vegetable oil, Dijon mustard, and 1 teaspoon of salt. Add the chicken thighs, ensuring they are fully coated in the marinade, then cover the bowl and refrigerate for at least 30 minutes and up to 1 hour.

    2. Brown the Chicken

    Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat. Remove the chicken from the marinade (reserving the marinade) and scrape off any excess. Using tongs, transfer the chicken to the Dutch oven and cook until golden brown on each side, about 6-8 minutes per side. Once browned, transfer the chicken to a plate and set it aside.

    3. Caramelize the Onions

    Add the sliced onions to the Dutch oven along with 0.5 teaspoon of salt. Reduce the heat to medium-low and cook the onions, stirring occasionally and scraping up any browned bits from the bottom of the pot. This process should take about 25-30 minutes, during which the onions will soften and turn a rich, golden brown.

    4. Simmer the Chicken

    Return the chicken to the pot along with any accumulated juices, and add the chicken broth, garlic, habanero chile, black pepper, and the reserved marinade. Stir the mixture and bring it to a simmer. Cover the Dutch oven and let it simmer gently for 45-55 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to the consistency of heavy cream.

    5. Serve

    Spread the cooked rice on a large platter. Arrange the chicken pieces on top of the rice, then stir the remaining 2 tablespoons of lemon juice into the sauce and spoon it over the chicken and rice. Scatter the caramelized onions over the top, sprinkle with minced parsley, and serve with lemon wedges on the side.


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