Entree: Senegal – Dakar & Coastal Senegal – Couscous Senegalais (Steamed semolina granules served with a spiced tomato-based broth, vegetables, and chicken)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Total 1 hr 30 min

Ingredients

- 3 cups (480 g) couscous semolina
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 6 cups (1.4 L) chicken stock or water
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 g) canned crushed tomatoes
- 2 large onions, sliced (about 12 oz / 340 g)
- 3 garlic cloves, minced
- 3 medium carrots, cut into 1/2-inch slices (about 10 oz / 280 g)
- 1 medium eggplant, cut into chunks (about 12 oz / 340 g)
- 3 cups (300 g) green cabbage, coarsely chopped
- 2 medium potatoes, cut into large chunks (about 12 oz / 340 g)
- 1 fresh hot pepper (scotch bonnet or bird), whole for flavor (optional)
- 2 tsp (10 ml) smoked paprika
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground black pepper
- 2 tsp (10 ml) kosher salt, adjust to taste
- 2 bouillon cubes (chicken or vegetable)
- 1 bay leaf
- 1 small bunch fresh parsley, chopped (about 1/2 cup / 15 g)
- 1 small bunch fresh cilantro, chopped (about 1/2 cup / 15 g)
- 2 tbsp (30 ml) lemon juice

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat and brown the chicken on both sides, 4–5 minutes per side; remove and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Sauté the sliced onions until soft and translucent, about 6 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and smoked paprika and cook 2 minutes, then add crushed tomatoes and chicken stock. Scrape any browned bits from the bottom of the pot.
4. Return the browned chicken to the pot. Add bouillon cubes, bay leaf, coriander, remaining salt and pepper, and the whole hot pepper if using. Bring to a gentle simmer, cover, and cook 20 minutes.
5. Add the carrots, eggplant, potatoes, and cabbage to the pot, submerge in the sauce, cover, and simmer another 20–25 minutes until vegetables and chicken are tender and sauce has slightly thickened.
6. While the stew simmers, prepare the couscous: place the semolina in a large bowl, stir in 1 tbsp (15 ml) butter and 1 tsp (5 ml) salt. Gradually sprinkle 1/2 cup (120 ml) warm water over the semolina while fluffing with a fork until moistened. If you have a couscoussier, steam the couscous over the simmering stew for about 20 minutes, breaking up clumps and adding 1 tbsp (15 ml) water and 1 tbsp (15 ml) butter between steamings. If steaming is not possible, cover the bowl tightly and let sit 10 minutes, then fluff and steam briefly in a fine mesh sieve over the pot for 5–10 minutes.
7. Fluff the couscous with a fork, mixing in remaining 1 tbsp (15 ml) butter and 2 tbsp (30 ml) lemon juice; adjust seasoning.
8. To serve, mound couscous on a large platter and ladle the chicken, vegetables, and sauce over the top. Scatter chopped parsley and cilantro over the dish and serve hot with extra lemon wedges and hot pepper on the side.