Thiou du Sénégal by @niangcook

≈ 1h5

2 servings

🍗

2

Chicken thighs

🫑

0.5

Green bell pepper

🧄

3 cloves

Garlic

🫚

10 g

Ginger

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

1 g

Cumin

🌶️

Chili powder

🍅

30 g

Tomato paste

💧

500 ml

Water

🥕

2

Carrots

🥔

1

Potato

🧅

2

Onions

🌶️

1

Chili pepper

  1. Peel
    • green bell pepper
    • garlic cloves
    • fresh ginger

    Peel and roughly chop the green bell pepper, garlic, ginger, 1 onion, and fresh chili pepper.

  2. Blend
    • green bell pepper
    • garlic cloves
    • fresh ginger

    Blend the chopped aromatics with salt, black pepper, ground cumin, and ground chili pepper into a coarse nokoss paste.

  3. Marinate
    • chicken thighs

    Coat the chicken thighs with half of the nokoss paste. Let the chicken marinate for 10 minutes.

  4. Peel
    • carrots
    • potato
    • onions

    Peel and cut the carrots, potato, and remaining onion into medium pieces.

  5. Heat
    • vegetable oil
    • chicken thighs

    Heat the vegetable oil in a deep pot over medium-high heat. Brown the marinated chicken thighs for 4 minutes per side.

  6. Add
    • tomato paste

    Add the remaining nokoss paste and tomato paste to the pot. Stir for 2 minutes until the tomato paste darkens slightly.

  7. Pour
    • water
    • chicken thighs

    Pour in 500 ml of water and bring the sauce to a boil. Return the chicken thighs to the simmering sauce.

  8. Add
    • carrots
    • potato
    • onions

    Add the carrots, potato, and onion pieces to the pot. Cover and simmer for 30 minutes until the vegetables are tender and chicken is cooked through.

  9. Serve
    • salt
    • chicken thighs
    • Green bell pepper

    Taste the sauce and adjust the seasoning if needed. Serve one chicken thigh with vegetables and sauce per portion.

Thiou du Sénégal by @niangcook

≈ 1h5

2 servings

🍗

2

Chicken thighs

🫑

0.5

Green bell pepper

🧄

3 cloves

Garlic

🫚

10 g

Ginger

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

1 g

Cumin

🌶️

Chili powder

🍅

30 g

Tomato paste

💧

500 ml

Water

🥕

2

Carrots

🥔

1

Potato

🧅

2

Onions

🌶️

1

Chili pepper

Preparation Steps

  1. Step 1/9

    Peel and roughly chop the green bell pepper, garlic, ginger, 1 onion, and fresh chili pepper.

    🫑green bell pepper
    🧄garlic cloves
    🫚fresh ginger
    🧅onions
    ⚫fresh chili pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Blend the chopped aromatics with salt, black pepper, ground cumin, and ground chili pepper into a coarse nokoss paste.

    🫑green bell pepper
    🧄garlic cloves
    🫚fresh ginger
    🧂salt
    ⚫black pepper
    🫙ground cumin
    ⚫ground chili pepper
    ⚫fresh chili pepper
    🥤blender
    🥄measuring spoon

  3. Step 3/9

    Coat the chicken thighs with half of the nokoss paste. Let the chicken marinate for 10 minutes.

    🍗chicken thighs
    🥣mixing bowl

  4. Step 4/9

    Peel and cut the carrots, potato, and remaining onion into medium pieces.

    🥕carrots
    🥔potato
    🧅onions
    🔪chef's knife
    🪵cutting board

  5. Step 5/9

    Heat the vegetable oil in a deep pot over medium-high heat. Brown the marinated chicken thighs for 4 minutes per side.

    🫗vegetable oil
    🍗chicken thighs
    🥄wooden spoon

  6. Step 6/9

    Add the remaining nokoss paste and tomato paste to the pot. Stir for 2 minutes until the tomato paste darkens slightly.

    🍅tomato paste
    🥄wooden spoon

  7. Step 7/9

    Pour in 500 ml of water and bring the sauce to a boil. Return the chicken thighs to the simmering sauce.

    💧water
    🍗chicken thighs
    🥄wooden spoon

  8. Step 8/9

    Add the carrots, potato, and onion pieces to the pot. Cover and simmer for 30 minutes until the vegetables are tender and chicken is cooked through.

    🥕carrots
    🥔potato
    🧅onions
    🥄wooden spoon

  9. Step 9/9

    Taste the sauce and adjust the seasoning if needed. Serve one chicken thigh with vegetables and sauce per portion.

    🧂salt
    ⚫black pepper
    🍗chicken thighs
    🥕carrots
    🥔potato
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Herbs and Spices, Condiments, Beverages

Ingredients

Chicken thighs, Green bell pepper, Garlic, Ginger, Salt, Pepper, Cumin, Chili powder, Tomato paste, Water, Carrots, Potato, Onions, Chili pepper

Notes

Green bell pepper (for the nokoss), Garlic (for the nokoss), Ginger (for the nokoss), Salt (for the nokoss, to taste), Pepper (for the nokoss, to taste), Cumin (for the nokoss), Chili powder (for the nokoss), Tomato paste (2 tablespoons)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Low-lactose

Calories

470 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 38g, Fat: 23g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 980mg, Iron: 3.2mg, Sodium: 470mg, Calcium: 70mg

Vitamins

Vitamin A: 920mcg RAE, Vitamin C: 55mg, Vitamin B6: 0.9mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, blender, mixing bowl, wooden spoon, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Soft, Saucy, Hearty

Flavors

Savory, Spicy, Tomato-rich, Aromatic, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool rapidly before refrigerating,Store in an airtight container at 4°C or below), freezer : 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)