Senegalese Onions Recipes

SENEGALESE ONIONS

Senegalese Onions image

A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal. Furthermore, I've only eaten Senegalese food half a dozen times. At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions. It was such a perfect complement to grilled chicken, roasted lamb, etc. We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them. In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets). This recipe is my to-date best attempt (as of 2/9/18). This is a non-spicy option - as I generally cook for a range of lovable but wimpy people.

Provided by Caromcg

Categories Vegetable

Time 35m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices)
4 garlic cloves (quartered)
1 cup vegetable oil (a mild oil, not olive oil)
1/2 cup whole grain mustard (not dijon)
1/4 cup brown mustard (basic, supermarket brand, not sharp)
1/4 cup lemon juice (embarrassed to say, I use jarred)
1/2 cup water
1 bay leaf
2 teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes)
1/2 teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better)
1/2 teaspoon salt

Steps:

Place all ingredients in a sauce pan.
Bring to a low boil.
Stir, making sure that onions on the bottom do not over-cook or stick.
Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
Store the sauce/relish in the fridge; it last for several weeks.

Nutrition Facts : Calories 288.7, Fat 28, SaturatedFat 3.6, Sodium 329.2, Carbohydrate 9.7, Fiber 2, Sugar 3.8, Protein 1.7

SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)

Senegalese Braised Chicken With Onions and Lime (Chicken Yassa) image

Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce!

Provided by lecole54

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons peanut oil, divided
3 tablespoons lime zest, plus 6 tablespoons lime juice (grated)
1 habanero pepper, seeded and minced
kosher salt & fresh ground pepper, to taste
2 teaspoons chicken bouillon concentrate
2 lbs chicken thighs, skin-on and bone-in
3 medium yellow onions, halved and thinly sliced
chives, finely chopped, to serve

Steps:

In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.
In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.
Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.
Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.
Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.

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