Senegalese Tbu Ginard with Chicken and Rice

Ingredients

• 4 pieces Chicken thighs (skinless) (upper and lower separated, skin removed)
• 1 piece Red onion (coarsely chopped)
• 2 stalks Spring onions (stems kept)
• 6 cloves Garlic cloves (peeled)
• 0.5 bunch Fresh parsley (washed)
• 0.5 bunch Fresh cilantro (washed)
• 4 tablespoons Sunflower oil (2 for the nocos, the rest for cooking)
• 1 cube Chicken broth cube (divided in two, half for the nocos, half for cooking)
• 1.5 teaspoon Salt (fine salt)
• 1.5 teaspoon Ground black pepper (fine pepper)
• 1.5 teaspoon Ground ginger (fine ginger)
• 1.5 teaspoon Ground turmeric (fine turmeric)
• 2.5 teaspoon Sweet paprika (sweet paprika)
• 1 pinch Espelette pepper (optional) (optional, adds mild heat)
• 1 piece White onion (coarsely chopped)
• 2 tablespoons Tomato paste (preferably without added sugar)
• 300 g Broken rice (rinsed until water runs clear)
• 1 piece Eggplant (small, diced)
• 0.5 head White cabbage (sliced into strips)
• 3 pieces Carrots (cut in half lengthwise)
• 0.5 root Cassava (cut into quarters)
• 1 piece Caribbean pepper (or of your choice) (added 20 minutes before the end, optional)

Instructions

1. Prepare the nocos

   Coarsely chop the red onion, spring onions, garlic, parsley, and cilantro. Blend everything until a puree forms. Add 2 tbsp sunflower oil, half the broth cube, 1 tsp salt, pepper, ginger, turmeric and paprika. Mix and add a pinch of Espelette pepper if desired.

   Time: PT15M

2. Season the chicken and marinate

   In a large bowl, rub the 4 chicken thighs with 0.5 tbsp salt, pepper, ginger, turmeric, 1 tbsp paprika, half the broth cube and 2 tbsp nocos. Thoroughly coat each piece.

   Time: PT5M

3. Let the chicken marinate

   Cover the bowl, place in the refrigerator and let marinate for at least 30 minutes (or overnight for more flavor).

   Time: PT30M

4. Brown the chicken

   Heat 2 tbsp sunflower oil in the pot over medium heat. Add the thighs and brown them 2‑3 minutes each side until nicely golden.

   Time: PT5M

   Temperature: feu moyen

5. Remove the chicken

   Transfer the browned chicken to a plate and set aside.

   Time: PT1M

6. Sweat the white onion

   In the same pot, add the chopped white onion and sauté until translucent.

   Time: PT5M

   Temperature: feu moyen

7. Add the tomato paste

   Stir in 2 tbsp tomato paste and cook 1 minute while stirring to develop the flavors.

   Time: PT1M

   Temperature: feu moyen

8. Incorporate the nocos and remaining spices

   Add 2 tbsp nocos, 0.5 tbsp salt, pepper, ginger, turmeric, 1 tbsp paprika and the remaining half broth cube. Mix well.

   Time: PT2M

   Temperature: feu moyen

9. Add hot water

   Pour three times the volume of rice in boiling water (about 900 ml) into the pot.

   Time: PT5M

10. Add the vegetables and the remaining nocos

    Add the eggplant, white cabbage, carrots, cassava and an additional 2 tbsp nocos. Stir gently.

    Time: PT5M

    Temperature: feu moyen

11. Cook the chicken and vegetables

    Return the chicken thighs to the pot, partially cover and simmer for 45 minutes until the chicken and vegetables are tender.

    Time: PT45M

    Temperature: feu moyen

12. Add the rice and finish cooking

    Stir in the rinsed rice, reduce heat to low and cook 20 minutes until the liquid is fully absorbed, stirring lightly occasionally.

    Time: PT20M

    Temperature: feu doux

13. Rest and plating

    Turn off the heat, let rest for 5 minutes, then serve hot, arranging the chicken, vegetables and rice on the serving dish.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

5 g