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Senegalese Chicken with Black-Eyed Peas and Avocado-Zucchini Relish


Senegalese Chicken with Black-Eyed Peas and Avocado-Zucchini Relish Recipe

Ingredients:
  • 8 to 10 bone-in, skin-on chicken thighs
  • 3 yellow onions, thinly sliced
  • 4 tbsp peanut oil
  • 1/2 cup/120 ml fresh lemon juice
  • 1 tbsp kosher salt
  • black pepper
  • 1 habanero or serrano chile, chopped
  • 1/2 tsp fenugreek seeds (optional)
  • 1/2 cup/120 ml chicken stock
  • 2 cups/400 g dried black-eyed peas
  • 1 tbsp peanut oil
  • 1 to 2 serrano chiles, chopped
  • 1 red bell pepper, seeded and diced
  • 8 green onions, white and light tender parts only, chopped
  • 2 tbsp cider vinegar
  • 2 ripe avocados, pitted, peeled, and cubed
  • 1 arbol chile, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp celery seeds
  • 6 green onions, white and tender green parts only, thinly sliced
  • 1 cup/100 g chopped radishes
  • 1 tbsp olive oil
  • 2 zucchini, grated (about 2 1/2 cups/350 g)
  • flaky salt for finishing
Directions:
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