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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,703.0
  • Total Fat: 31.5 g
  • Cholesterol: 7.0 mg
  • Sodium: 5,095.6 mg
  • Total Carbs: 67.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 13.1 g

View full nutritional breakdown of African-Style Chicken in Onion Gravy calories by ingredient
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African-Style Chicken in Onion Gravy

Submitted by: JAPHY10

Introduction

If you are desperately seeking a break from the same old thing, try this take on yassa, a traditional celebratory dish originating in Senegal. Itís very simpleóchicken braised in a blanket of onions and seasoned stockóbut the results are seductive. I like to serve this over steamed brown rice or whole-grain couscous. If you are desperately seeking a break from the same old thing, try this take on yassa, a traditional celebratory dish originating in Senegal. Itís very simpleóchicken braised in a blanket of onions and seasoned stockóbut the results are seductive. I like to serve this over steamed brown rice or whole-grain couscous.
Number of Servings: 1

Ingredients

    2 teaspoons grated lime zest
    Ĺ cup freshly squeezed lime juice
    6 cloves garlic, minced
    2 Tablespoons soy sauce
    2 teaspoons ground allspice
    1 teaspoon salt
    1 teaspoon cracked black peppercorns
    3 pounds skinless bone-in chicken thighs
    2 Tablespoons olive oil
    2 large Spanish or white onions, very thinly sliced on the vertical
    2 carrots, peeled and diced
    2 Tablespoons minced gingerroot
    1 cup chicken stock
    1-2 fresh chile peppers, seeded and minced

Directions

In a large bowl, combine lime zest and juice, garlic, soy sauce, allspice, salt, and peppercorns. Pat chicken dry, add to mixture and toss until well coated. Cover and refrigerate for at least 4 hours or overnight.

Lift chicken from marinade and transfer to slow cooker stoneware. Set marinade aside.

In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until onions just begin to turn golden, about 10 minutes. Add ginger and cook, stirring, for 1 minute. Add reserved marinade and stock and bring to a boil.

Transfer to slow cooker stoneware. Cover and cook on low for 5 hours or on high for 3 hours, until chicken is falling off the bone. Stir in chile pepper and serve.

Serves 6.

Number of Servings: 1

Recipe submitted by SparkPeople user JAPHY10.






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