For once, I’m not going to tell you how I made this.
Because that would, frankly, be a waste of time, given that I used (exactly) this recipe: http://www.saveur.com/article/Recipes/Yassa-Poulet-Grilled-Chicken-Caramelized-Onion
The main alteration I made was to add some fresh chicken stock to add extra depth of flavour.
Not being an expert on Senegalese cuisine, I am unable to tell you whether or not this tastes authentic. However, I can assure you that it is delicious!
I served it with sliced kale and red rice.
