Poulet à l'Oignon (Togolese Onion Chicken)
A flavorful and aromatic chicken dish where chicken pieces are slow-cooked with a generous amount of onions, creating a rich, savory sauce. This dish highlights the importance of onions as a foundational flavor in Togolese cuisine.
🧂 Ingredients
- 1.5 kg Chicken pieces (thighs and drumsticks)
- 4 large Large onions(thinly sliced)
- 6 cloves Garlic cloves(minced)
- 2 tbsp Fresh ginger(grated)
- 2 tbsp Tomato paste
- 4 tbsp Vegetable oil
- 1 cup Chicken broth or water
- 2 Thyme sprigs
- 1 Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Scotch bonnet pepper(optional, for heat, whole or finely chopped)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and black pepper. Set aside.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
- 3
Add the sliced onions to the same pot. Cook over medium heat, stirring occasionally, until softened and translucent, about 10-15 minutes. Do not let them brown too much.
- 4
Add the minced garlic and grated ginger to the pot with the onions. Cook for another 1-2 minutes until fragrant.
- 5
Stir in the tomato paste and cook for 1 minute, stirring constantly.
- 6
Return the browned chicken pieces to the pot. Add the chicken broth or water, thyme sprigs, bay leaf, and the optional scotch bonnet pepper.
- 7
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the chicken is tender and cooked through. Stir occasionally.
- 8
Remove the bay leaf and thyme sprigs. Adjust salt and pepper to taste. If the sauce is too thin, you can simmer uncovered for a few more minutes to thicken it.
- 9
Serve hot, typically with rice, fufu, or boiled yams.
💡 Pro Tips
- ✓For a deeper flavor, marinate the chicken with salt, pepper, garlic, and ginger for at least 30 minutes before browning.
- ✓Don't rush the onion cooking process; slow cooking them brings out their sweetness and creates a rich base for the sauce.
- ✓If you prefer a spicier dish, finely chop the scotch bonnet pepper and add it with the garlic and ginger.
🔄 Variations
- Add other vegetables like bell peppers or carrots during the last 30 minutes of cooking.
- For a richer sauce, a small amount of peanut butter can be stirred in towards the end of cooking.