Every now and then you come across a recipe that you don’t have to give much thought toyou just know you’re going to try it out. Serve this with a plate of lightly grilled farmers market vegetables and cold beer.
Senegalese-Style Grilled Chicken With Lemon and Onions
Adapted from “Lobel’s Meat Bible,” by Stanley, Evan, Mark and David Lobel. Serves 4.
Ingredients
One 4-pound chicken, cut up (or 8 chicken thighs)
1 1/2 tablespoons finely grated peeled fresh ginger
Kosher salt and freshly ground black pepper
5 medium onions, halved lengthwise and sliced
1 fresh habanero chile, halved lengthwise, seeds and ribs removed (use gloves!)
2 large bay leaves
1 cup fresh lemon juice
6 tablespoons peanut oil
1/2 cup chicken stock
1 teaspoon sugar
Directions
Rub the chicken parts thoroughly with the ginger. Salt the pieces on both sides and season generously with black pepper. Place 1/4 of the onions in a double-lined large resealable bag and top with 1/2 of the chicken pieces. Add one habanero half and a bay leaf and top with another 1/4 of the onions. Pour half of the lemon juice and 2 tablespoons of the oil into the bag. Seal the bag and then gently shake to distribute the lemon and oil. Repeat with another bag and remaining ingredients. Marinate overnight in the refrigerator.
Remove the chicken from the marinade and let come to room temperature, covered. Remove and reserve the habanero halves. Meanwhile, empty the marinade ingredients into a large colander set over a large bowl, pressing on the onions to release excess liquid and set aside.
Preheat grill to medium and blot the chicken dry; sprinkle the chicken lightly with salt. Grill until deep golden brown and charred in spots, 4-6 minutes per side. Remove the chicken to a plate and reserve, loosely covered.
Heat the remaining 2 tablespoons oil in a large, heavy pot over high heat. When it begins to smoke, add the drained onions and bay leaves, reserving the marinade. Cook, stirring occasionally, until golden at the edges, 10 to 15 minutes.
Reduce heat to medium-low and stir in the stock, sugar, 2 teaspoons salt, the reserved marinade and the reserved habanero halves. When the onions are as spicy as you like, remove the chiles and reserve. Stir in any juices beneath the reserved chicken and nestle the legs and wings (if using) into the onions. Cover, and bring just to a simmer, and cook for 15 minutes. Add the chicken breasts (if using) to the pot; cover and simmer until just cooked through.
Remove the chicken to a cutting board. Boil the onion mixture for 10 minutes, adding any juices from the cutting board. Cut the chicken into serving-size pieces and divide among warmed serving plates. Spoon a generous amount of onions and sauce over each and serve, garnished with chopped habanero pieces, if you like.
