Sometimes the simplest dishes are the winners. My wife totally loved this recipe.Jump to Recipe
The recipe is simple but so good with the balancing, or should I say counter balance of lime juice, peppers and mustard. With these 3 ingredients, you get tang, sweetness and spice. This taste profile is a winner when combining any ingredients and from any culture.
As I review the recipe, I note it reminds me of a Korean kabli recipe I just made. That recipe had sugar, soy sauce, pears and green onions. Or my jerk chicken that included Scotch bonnet peppers, molasses, oranges and lime juice. I think you can see the similarities from Asia, to Africa to the Caribbean.
In all of these dishes, the chicken is marinated to impart lots of flavor. The chicken is usually browned to lock in the flavor. What I love most about this recipe is the caramelizing of the onions. The caramelizing brings a sweetness to the African Chicken and soaks up all the spices added to the dish.
The making and cooking of the African chicken.
The African Chicken plated.
African Chicken & Onions
Learning the flavor profile of a region means you can create great dishes. This African Chicken & Onions has deep flavor with a modest # of ingredients.
- 8 Whole Bone-in, skin on chicken thighs
- 2 Whole Yellow onions sliced
- 2 Whole Shallots sliced
- 3 Whole Green onions
- 2 Tbsp Fresh Thyme
- 1 Tbsp White wine vinegar
- 2 Whole Limes juiced
- 1/4 Cup Canola oil
- 1 Whole Green pepper diced
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Whole Scotch Bonnet Pepper diced
- 4 Whole Garlic cloves minced
- 1 Inch Fresh ginger minced
- 3 Whole Bay leaves
- 2 Tsp Dijon mustard
- 2 Cups Rice
In a large bowl, combine the chicken thighs with the scallions, thyme, vinegar, lime juice and 1 tablespoon oil. Marinate in the refridgefator for at least 2 hours or, but better yet, overnight.
Heat 1 tablespoon oil over medium-high in a Dutch oven. Season the chicken all over with salt and pepper. Working in batches, if necessary, sear the chicken until browned on both sides, 6 or 7 minutes per side. Get a good char on the skin side. Transfer the chicken to a plate and set aside.
In the same pot, heat the remaining 3 tablespoons of oil over medium-high heat. When the oil is hot, add the onions in an even layer, season with salt and pepper. Cook the onions stirring frequently. Cook until you get a nice caramelization. This will take 20 – 30 minutes.
Add the bell pepper, scotch bonnet chili, garlic, ginger, bay leaves and the mustard, and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot. Cook for about 5 minutes. Stir in a 1/4 cup of lime juice, and season with 1 salt and pepper.
Add back in the seared chicken into the pot, tucking it under the onions. Next, top with 1 cup water, and stir well. Cover and simmer over medium heat until chicken is cooked through and tender, about 30 minutes.
Season to taste and checking for lime juice and salt. Serve chicken over rice, with the onion mixture and sauce drizzled generously on top.
I am trying to find the link to the original recipe and I cannot find it. If you read this and have seen this recipe, please share the link. I will update for everyone to see.