Guinea-Bissau-Style Mustard-Onion Chicken
A bright, tangy chicken dish with plenty of soft onions and a mustard-lemon sauce, closely related to the onion-based chicken dishes found across Senegambian cooking. It is especially good with rice, which balances the sharpness of the sauce.
Prep
25m
Cook
55m
Serves
4
Regional versions
Compare how this dish changes by country.
- Gambia
- Guinea-Bissau
- Mauritania
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 0.9kgChicken Thigh
- 60gMustard
- 60mlLemon Juice
- 10gSalt
- 4gBlack Pepper
- 25mlVegetable Oil
Sauce
- 350gOnion (julienne)
- 2pcsBay Leaf
- 1pcsPiri Piri Chili (chopped)
- 25mlVegetable Oil
Rice
- 300gWhite Rice (rinsed)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the mustard, lemon juice, salt, black pepper, and vegetable oil. Coat the chicken thigh and marinate it in the refrigerator.
- 02
Roast the chicken at 220°C (428°F) until browned and the thickest piece reaches 74°C (165°F). Transfer it to a clean plate.
- 03
Heat the vegetable oil in a wide pan. Add the onion, bay leaves, and piri piri chili and cook until the onion is very soft and lightly golden.
- 04
Pour the used marinade into the pan, bring it to a full boil, and boil for several minutes before reducing it to a simmer.
- 05
Return the chicken thigh to the sauce and cook until coated and piping hot.
- 06
Bring the water to a boil, add the white rice, cover, and cook over low heat until tender.
- 07
Serve the chicken and onion sauce with the rice.
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