African-Style Chicken in Onion Gravy

If you are desperately seeking a break from the same old thing, try this take on yassa, a traditional celebratory dish originating in Senegal. It’s very simple — chicken braised in a blanket of onions and seasoned stock — but the results are seductive.

2016-09-18 19:36:48

Serves 6

Ingredients

Medium to large (31⁄2 to 5 quart) slow cooker
2 tsp finely grated lime zest 10 mL
1⁄2 cup freshly squeezed lime juice 125 mL
6 cloves garlic, minced
2 tbsp gluten-free soy sauce or coconut aminos 30 mL
2 tsp ground allspice 10 mL
1 tsp cracked black peppercorns 5 mL
1⁄2 tsp sea salt 2 mL
3 lbs skinless bone-in chicken thighs (about 12 thighs) 1.5 kg
2 tbsp extra virgin olive or coconut oil 30 mL
2 large Spanish or white onions, very thinly sliced on the vertical
2 carrots, peeled and diced
2 tbsp minced gingerroot 30 mL
1 cup chicken stock 250 mL
1 to 2 fresh chile peppers, seeded and minced

Instructions

1. In a large bowl, combine lime zest and juice, garlic, soy sauce, allspice, peppercorns and salt. Pat chicken dry, add to mixture and toss until well coated. Cover and refrigerate for at least 4 hours or overnight.
2. 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.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 6 hours or on High for 3 hours, until chicken is falling off the bone. Stir in chile peppers to taste and serve.

Notes