Editorial sample recipeSenegalesebeginnerhalaldairy-free

Senegalese Tamarind Spiced Chicken Drumsticks With Fried Plantains

Name: Senegalese Tamarind Spiced Chicken Drumsticks With Fried Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 800 g halal chicken drumsticks, skin-on; 2 whole yellow onions, thinly sliced; 2 tbsp tamarind paste; 2 tbsp Dijon mustard; 2 whole ripe yellow plantains, peeled and sliced into rounds; 3 tbsp vegetable oil; 250 ml halal chicken broth; 3 cloves garlic cloves, minced

Crispy pan-browned chicken drumsticks simmered in a tangy tamarind and mustard gravy, complemented by sweet caramelized fried plantains.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Mustard-Tamarind Reduction

Combining sharp mustard with sour tamarind paste to glaze seared poultry while building a bright, savory pan gravy.

Instructions

Step 1: In a small bowl, whisk together tamarind paste, Dijon mustard, minced garlic, and 2 tablespoons of warm water until smooth.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and sear the chicken drumsticks for 6 to 8 minutes until golden brown on all sides, then remove to a plate.

Step 3: Add sliced onions to the same skillet and cook for 6 minutes until soft and deeply browned.

Step 4: Return chicken to the skillet, pour in the tamarind-mustard sauce and halal chicken broth, cover, and simmer over low heat for 18 minutes until fully cooked.

Step 5: Meanwhile, heat the remaining 2 tablespoons of oil in a separate pan over medium heat and fry plantain slices for 2 to 3 minutes per side until golden brown.

Step 6: Serve the tangy chicken drumsticks and onion gravy hot alongside the caramelized sweet plantains.

Cooking tips

Choose plantains with yellow skins covered in black spots for optimal natural sweetness.
Ensure internal temperature of chicken reaches 165 degrees Fahrenheit before serving.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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