Coating Chicken, African Style: Peppers & Onions

Chicken with peppers and onions is a versatile dish that can be made in a variety of ways, including as a soup, a bake, a stir-fry, or a braise. One popular African version of this dish is Senegalese braised chicken with caramelized onions, known as Chicken Yassa. Chicken Yassa involves marinating the chicken in a mixture of lemon juice, lime juice, diced onion, oil, Scotch bonnet pepper, and salt. The chicken is then browned and cooked with caramelized onions, garlic, mustard, chicken stock, and additional Scotch bonnet pepper. Another African take on the dish is Nigerian spicy African peppered chicken, which involves coating the chicken with oil, curry powder, thyme, and salt, grilling it, and serving it with a sauce made from blended bell peppers, plum tomatoes, Scotch bonnet pepper, red onion, ginger, and garlic.

Marinating the chicken

One popular method is to use citrus juice, such as lemon or lime juice, to balance out the sweetness of caramelised onions. The acid in the citrus juice also helps to tenderise the meat, resulting in juicy and flavourful chicken. For a spicy kick, add some diced hot peppers, such as Scotch bonnet peppers, commonly used in West African cuisine. To enhance the flavour even further, include other ingredients such as onion, oil, and salt.

For a simple and quick marinade, coat the chicken with oil and massage in spices or herbs such as curry powder, thyme, or fajita seasoning. Ensure that both sides of the chicken are seasoned evenly. This method is perfect for grilled or baked chicken, creating a delicious crust while keeping the meat moist and juicy.

For a more intense flavour, create a wet rub by blending peppers, tomatoes, onions, garlic, and spices into a smooth paste. Massage this paste onto the chicken and let it marinate in the refrigerator for several hours or even overnight. This technique is excellent for grilled or roasted chicken, as the sugars in the paste will caramelise and create a delicious charred coating.

Additionally, you can experiment with different ingredients such as garlic, ginger, paprika, or even exotic spices like Njansa, commonly found in Cameroonian cuisine. Remember to trim any excess fat from the chicken before marinating, especially if using larger chicken pieces, to ensure even cooking and to prevent the dish from becoming too greasy.

By marinating the chicken, you not only enhance the flavour but also make the meat more tender, resulting in a juicy and mouthwatering dish that your family and friends will surely enjoy.

Preparing the vegetables

Next, slice the peppers and onions into thick strips or small, thin strips, depending on your preference and the specific recipe. You can also dice the onions if you're making a marinade or a soup. If you're using garlic, you can either mince or crush it, and for ginger, it's best to grate it to release its flavour.

After slicing, you can choose to sauté or char the peppers to soften them before adding them to the chicken dish. You can also cook the onions simultaneously in a separate pan with some oil until they are translucent and softened. If you're making a marinade, blend the peppers, onions, and other ingredients into a smooth paste. If you're making a soup, puree the vegetables and spices in a blender before adding them to a pot with water and chicken.

When cooking the onions, it's important to stir frequently to prevent burning and to achieve an even colour. For caramelized onions, cook them over medium heat for about 15 minutes, stirring often, until they turn a dark brown colour. You can also add other ingredients like garlic, mustard, and bay leaves at this stage.

Finally, combine the vegetables with the chicken. You can do this by transferring the cooked veggies and their juices into the pan with the chicken or by baking them together in the oven, nestled between the peppers and onions.

Cooking the chicken

There are several ways to cook chicken with peppers and onions in an African style. One popular method is to make a Senegalese braised chicken with caramelized onions, also known as Chicken Yassa. To make this dish, you'll need to marinate the chicken in a mixture of lemon juice, diced onion, lime juice, oil, Scotch bonnet pepper, and salt for at least 8 hours or up to 12 hours. After blotting the chicken dry, heat oil in a Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned, about 6 minutes per side. Transfer the chicken to a platter and lower the heat to medium. Add the sliced onions and cook, stirring frequently, until they are softened and caramelized, about 22 minutes total. Stir in garlic and mustard and cook for 1 minute. Finally, add the chicken back to the pot along with chicken stock, Scotch bonnet pepper, bay leaf, and season with salt and pepper.

Another option is to make an African chicken pepper soup, which is a spicy and intensely flavored dish served in West Africa, particularly in Nigeria, Cameroon, and neighboring countries. To make this soup, you can use a whole chicken, including the feet and head, or just the chicken meat. Cut the chicken into pieces or use pre-cut thighs, legs, or leg quarters. In a large pot, combine the chicken with water or chicken stock, onions, garlic, ginger, and spices like paprika, chicken bouillon, parsley, basil, bay leaf, and Scotch bonnet or habanero peppers for heat. You can also add other spices like cumin, curry powder, and fennel seeds. Bring the soup to a boil and then simmer until the chicken is tender. Adjust the seasonings and thickness to your liking, and serve hot.

For a grilled chicken dish, try the Spicy African Peppered Chicken. Preheat your oven to 356°F (180°C). Coat the chicken with oil and massage in seasonings like curry powder, thyme, and salt. Grill the chicken in the oven for about 20 minutes, until the skin is crisp and cooked through. While the chicken cooks, prepare the pepper and onion mixture by blending bell peppers, tomatoes, Scotch bonnet pepper, onion, ginger, and garlic into a smooth paste. Slice additional onions and peppers into thin strips. In a large pot, heat oil and add the sliced onions, cooking until lightly browned. Next, add the tomato paste and cook until deeply browned. Finally, serve the grilled chicken with the pepper and onion mixture, sprinkling the peppers and spring onions on top.

If you're looking for a quicker and easier option, you can make sheet pan chicken fajitas with peppers and onions. Preheat your oven to 400°F. Prepare the chicken thighs by drizzling them with olive oil and sprinkling with kosher salt and fajita seasoning. Spread the sliced peppers and onions on a large baking sheet, drizzle with olive oil, season with salt, and sprinkle with fajita seasoning. Toss to combine. Nestle the chicken thighs between the peppers and onions on the baking sheet. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F. Serve immediately.

Cooking the vegetables

To cook the vegetables for this dish, you will need onions, peppers, and oil. You can use any colour of bell peppers, but green and red peppers are mentioned the most. Scotch bonnet peppers are also used in some recipes.

Slice the peppers and onions into strips. You can make them thick strips, as they will reduce in size during cooking. If you are using a Dutch oven, heat the oil over medium-high heat until it shimmers. Add the sliced onions and cook, stirring frequently, until they are softened and translucent. This should take about 4 to 7 minutes.

Next, add the sliced peppers to the pan. You can also add seasonings at this point, such as salt, garlic, mustard, and bay leaves. Cook the vegetables for another 4 to 6 minutes, stirring occasionally, until the peppers are soft. If you want the peppers to be slightly charred, cook them for a few minutes longer.

Once the vegetables are cooked to your liking, transfer them to the chicken pan and mix to combine. It is important to note that the vegetables will cook faster than the chicken, so you may want to cook them separately and combine them at the end.

Serving suggestions

There are several ways to serve African-style chicken coated with peppers and onions. One popular option is to serve it with rice—this can be plain rice, or rice cooked in chicken broth with a little cheese added. The sauce from the chicken dish can be drizzled generously over the rice. The dish can also be served with fonio, a traditional West African grain, or couscous.

If you'd prefer not to serve the chicken with a grain, roasted or mashed potatoes are a good option. You could also serve the chicken with grilled or roasted asparagus, broccoli, or green beans, or with a crisp dinner salad or a tomato and cucumber salad.

For a more casual meal, serve the chicken in a bowl with rice, or with tortillas.

Frequently asked questions