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West African Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

West African Chicken Sauté 2

West African Chicken Sauté 2 is the essence of home-cooked comfort, crafted by hand and meant to be shared. Commonly served at family tables across the region, this dish embodies the heart of everyday dining, where simplicity and generosity go hand in hand. The salt is not measured by teaspoons but by instinct, reflecting a cook's intimacy with their ingredients. This version captures the essence of countless kitchens where the joy of cooking and eating intertwine seamlessly.

The dish, with its tender chicken thighs, sweet onions, and vibrant peppers, delivers a warmth that is as inviting as it is flavorful. The oil binds everything together, creating a luscious texture that coats each bite. Seasoned with just the right amount of fine sea salt and black pepper, it bursts with a savory richness that lingers long after the last morsel is gone.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. This helps them brown nicely. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is evenly coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer, skin side down if they have skin, and cook until they are golden brown on one side, about 5 minutes. Flip and brown the other side for another 4-5 minutes. The chicken should have a deep golden color and a slightly crispy texture on the outside.
  2. While the chicken is browning, peel and thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers. Sauté them in the remaining oil and chicken drippings over medium heat, stirring occasionally, until the onion is translucent and the peppers are soft, about 5-7 minutes. This step ensures the vegetables absorb the chicken flavors and become tender.
  3. Return the browned chicken thighs to the skillet, nestling them among the sautéed onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. This adds more flavor to the dish. Cover the skillet with a lid and let it cook on low heat for about 10 minutes, allowing the chicken to cook through and absorb the flavors of the aromatics. The chicken should be tender and juicy, with the juices running clear when pierced with a knife.
  4. If the sauce in the skillet seems too thin, remove the lid and increase the heat to medium-high. Allow the sauce to reduce slightly, stirring occasionally, until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should be rich and flavorful, coating the chicken and vegetables well.
  5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the chicken and vegetables before serving. This adds a fresh, vibrant note to the dish. Serve the West African Chicken Sauté 2 family-style, allowing everyone to share and enjoy the flavors together.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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