Casamance Grilled Chicken with Lemon-Onion Sauce
Delight in the rich flavors of Casamance with this tantalizing grilled chicken recipe, infused with zesty lemon and aromatic onions. Inspired by traditional Senegalese cuisine, this dish offers a perfect harmony of tanginess and savory goodness. Grilled to perfection, the chicken is enveloped in a succulent onion sauce, creating an irresistible centerpiece for your meal. Serve it over fluffy white rice and garnish with fresh greens for a touch of elegance.
N/A
Servings
637.5 kcal
Calories
13
Ingredients
Ingredients
fresh lemon juice
1 cup (none)
chicken pieces
4 lbs (cut in halves)
white onions
3 lbs (sliced thinly)
fresh parsley
1/2 cup (chopped)
coarse black pepper
1 tablespoon (none)
coarse salt
1 tablespoon (none)
bay leaves
3 (none)
thyme
1 teaspoon (none)
crushed red pepper flakes
1 teaspoon (optional)
salad oil
1 cup (none)
chicken stock
1 quart (none)
white rice
1/2 to 1 lb (cooked as directed)
watercress or fresh parsley
to garnish (none)
Instructions
1
1. In a large bowl, combine 1 cup of fresh lemon juice and 1 cup of salad oil. Submerge the chicken pieces, ensuring they are well-coated. Allow them to marinate in the refrigerator for 30 minutes, absorbing the vibrant flavors.
2
2. Preheat your grill or broiler (preferably using charcoal) to medium-high heat. Remove the chicken from the marinade and grill each piece, turning occasionally, until they are browned on all sides and halfway cooked through, about 10-15 minutes.
3
3. Slice the onions thinly and in a large pan over medium heat, sauté the onions with the reserved marinade, 1/2 cup of chopped fresh parsley, 1 tablespoon of coarse black pepper, 1 tablespoon of coarse salt, 3 bay leaves, 1 teaspoon of thyme, and 1 teaspoon of crushed red pepper flakes, stirring frequently to prevent browning and maintain the onions' white color. Simmer for no longer than 5 minutes.
4
4. Nestle the browned chicken pieces into the onion mixture, ensuring they are adequately covered. Pour 1 quart of chicken stock evenly over the dish.
5
5. Preheat your oven to 375°F (190°C). Transfer the pan into the oven and bake for 20 minutes, or until the onions turn a light golden color, and the chicken is cooked through completely.
6
6. While the chicken finishes in the oven, prepare 1/2 to 1 pound of white rice according to package instructions.
7
7. To serve, place a portion of cooked rice on each plate, and top it with a grilled chicken half. Generously spoon the lemon-onion sauce over the chicken and rice. Garnish with fresh watercress or parsley for a refreshing finish.
Nutrition Information
33.75 g
Fat
60 g
Carbs
51.25 g
Protein
3.75 g
Fiber
7.5 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Casamance Grilled Chicken with Lemon-Onion Sauce?
It is a traditional Senegalese-inspired dish featuring grilled chicken halves served in a zesty and savory sauce made from onions, lemon juice, and chicken stock.
How much chicken is required for this recipe?
The recipe requires 4 lbs of chicken pieces, which should be cut into halves.
What are the ingredients for the chicken marinade?
The marinade consists of 1 cup of fresh lemon juice and 1 cup of salad oil.
How long should the chicken marinate?
The chicken should marinate in the refrigerator for 30 minutes to absorb the lemon and oil flavors.
How many onions are needed for the sauce?
You will need 3 lbs of white onions, which should be sliced thinly for the sauce.
What temperature should I grill the chicken at?
The chicken should be grilled over medium-high heat, preferably using charcoal, until browned on all sides.
How long does the initial grilling take?
Grilling the chicken to a halfway-cooked state takes approximately 10 to 15 minutes.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C) for the final baking stage.
How do I prevent the onions from browning during the sauté step?
Sauté the onions over medium heat and stir them frequently for no longer than 5 minutes to maintain their white color.
What spices are included in the onion sauce?
The sauce includes 1 tablespoon of coarse black pepper, 1 tablespoon of coarse salt, 3 bay leaves, 1 teaspoon of thyme, and 1 teaspoon of optional crushed red pepper flakes.
How much chicken stock is used in the recipe?
One quart of chicken stock is poured over the chicken and onion mixture before baking.
How long does the dish bake in the oven?
The dish should bake for 20 minutes, or until the onions are light golden and the chicken is fully cooked.
What is the recommended side dish?
The recipe suggests serving the chicken and sauce over 1/2 to 1 lb of cooked white rice.
What can I use to garnish the finished plate?
You can garnish the dish with fresh watercress or additional fresh parsley for a refreshing finish.
How many calories are in one serving of this dish?
One serving contains 637.5 kcal.
How much protein does this meal provide?
This dish provides 51.25 g of protein per serving.
Is there a lot of fat in this recipe?
Each serving contains 33.75 g of fat.
What is the carbohydrate content?
Each serving contains 60 g of carbohydrates.
How much fiber is in the recipe?
There are 3.75 g of fiber per serving.
How much sugar is in the meal?
The recipe contains 7.5 g of sugar per serving.
Can I use a broiler instead of a grill?
Yes, if a grill is not available, you can use a broiler set to medium-high heat to brown the chicken.
Are the red pepper flakes mandatory?
No, the crushed red pepper flakes are listed as an optional ingredient.
How much parsley is used in the sauce?
The sauce requires 1/2 cup of chopped fresh parsley.
What type of salt should I use?
The recipe specifies using coarse salt.
Can I use bottled lemon juice?
The recipe recommends using fresh lemon juice for the best vibrant flavor.
What total quantity of ingredients are involved?
The recipe uses 13 distinct ingredients.
Is the chicken stock added before or after baking?
The chicken stock is poured over the dish just before transferring it to the oven to bake.
What region of Senegal inspired this dish?
This dish is inspired by the cuisine of the Casamance region in Senegal.
How should the onions be prepared?
The 3 lbs of white onions should be sliced thinly.
What is the primary flavor profile of this chicken?
The dish offers a harmony of tanginess from the lemon and savory sweetness from the sautéed onions.