Ceebu Guinar by @niangcook

N/A
Hard

4 servings

🍗

4

Chicken Thighs

🧄

3 cloves

Garlic

🧅

3 sprigs

Spring Onion

🌿

15 g

Flat-leaf Parsley

🫑

0.5

Bell Pepper

⚫

10 ml

Black Pepper

🧂

5 g

Salt

🧅

3

Onion

🐚

1

Cymbium

🍚

700 g

Rice

💧

2.1 l

Water

🍃

2

Bay Leaves

🧂

Salt

🌶️

Black Pepper

🧅

1

Onion

🟡

15 ml

Mustard

🧂

Salt

🌶️

Black Pepper

Preparation Steps

  1. Step 1/13

    Rinse the rice in cold water until the water runs mostly clear, then drain it thoroughly.

    rice
    water
    🧺colander

  2. Step 2/13

    Roughly chop the garlic, spring onion, flat-leaf parsley, and bell pepper for the marinade.

    garlic
    spring onion
    flat-leaf parsley
    bell pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Blend the chopped marinade ingredients with 2 tsp black pepper and 1 tsp salt into a coarse green paste.

    garlic
    spring onion
    flat-leaf parsley
    bell pepper
    black pepper
    salt
    🥤blender
    🥄measuring spoons

  4. Step 4/13

    Cut shallow slashes into the 4 chicken thighs, then rub them all over with the green marinade paste.

    chicken thigh
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  5. Step 5/13

    Leave the marinated chicken thighs to rest for 20 minutes while preparing the remaining ingredients.

    chicken thigh
    🥣mixing bowl

  6. Step 6/13

    Finely chop 2 onions: 1 onion for the cooking base and 1 onion for the mustard onion sauce.

    onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Place the marinated chicken, 1 chopped onion, cymbium sea snail, 2.1 l water, and 2 bay leaves in a large pot.

    chicken thigh
    onion
    cymbium sea snail
    water
    bay leaf
    🥄wooden spoon

  8. Step 8/13

    Bring the pot to a boil, then simmer the chicken mixture over medium-low heat for 30 minutes until the chicken is cooked through.

    chicken thigh
    cymbium sea snail
    🥄wooden spoon

  9. Step 9/13

    Remove the cooked chicken thighs and cymbium sea snail from the broth, then keep them covered and warm.

    chicken thigh
    cymbium sea snail
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/13

    Season the broth with salt and black pepper, then add the drained 700 g rice.

    salt
    black pepper
    rice
    🥄wooden spoon

  11. Step 11/13

    Cover the pot and cook the rice over low heat for 20 to 25 minutes until tender and the liquid is absorbed.

    rice
    🥄wooden spoon

  12. Step 12/13

    Combine the remaining chopped onion with 1 tbsp mustard, salt, and black pepper to make the onion sauce.

    onion
    mustard
    salt
    black pepper
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  13. Step 13/13

    Fluff the cooked rice, then serve it topped with chicken thighs, cymbium sea snail, and the mustard onion sauce.

    rice
    chicken thigh
    cymbium sea snail
    mustard
    onion
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, Spices, Seasonings, Grains, Liquids, Condiments

Ingredients

Chicken thighs, Garlic, Spring onion, Flat-leaf parsley, Bell pepper, Black pepper, Salt, Onion, Cymbium, Rice, Water, Bay leaves, Mustard

Allergens

Mustard

Dietetics

Dietary regimen

Dairy-free, Gluten-free

Calories

690 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 100g, Fat: 16g, Fiber: 3g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 520mg, Sodium: 720mg, Phosphorus: 320mg

Vitamins

Vitamin B6: 0.7mg, Vitamin B12: 0.7µg, Vitamin C: 20mg, Vitamin K: 55µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

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

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Fluffy, Juicy, Saucy

Flavors

Savory, Peppery, Herbaceous, Aromatic, Mustardy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container at or below 4°C,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Freeze within 1 day of cooking,Thaw in the fridge before reheating)