Senegalese Style Creamy Rice with Chicken

Ingredients

While the original Sudanese Saleeg is a dish made with milk and meat, this Senegalese adaptation replaces the milk with coconut milk to add a creamy and tropical twist. Additionally, the Senegalese version incorporates a blend of traditional Senegalese spices, such as cayenne pepper, ginger, and garlic, to enhance the flavors and give it a unique Senegalese touch. We alse have the original recipe for Saleeg, so you can check it out.

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, minced garlic, ground ginger, ground cayenne pepper, ground black pepper, and salt. Mix well to coat the chicken evenly with the spices. Let it marinate for at least 30 minutes.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
3. 3.
   Add the marinated chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   Add the basmati rice to the pot and stir well to combine it with the chicken and spices.
5. 5.
   Pour in the coconut milk and chicken broth. Stir gently to combine all the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and make it more tender.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.
• Fresh cilantro or parsley — Chop the herbs just before garnishing to retain their freshness and vibrant flavor.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of peanut butter to the coconut milk sauce.
• If you prefer a milder taste, reduce the amount of cayenne pepper or omit it altogether.
• Serve the dish with a side of steamed vegetables or a fresh salad to add more texture and nutrients.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Feel free to customize the dish by adding vegetables such as bell peppers, carrots, or peas for added color and nutrition.

Serving advice

Serve Senegalese Style Creamy Rice with Chicken hot, garnished with fresh cilantro or parsley. It can be enjoyed as a standalone meal or accompanied by a side of steamed vegetables or a fresh salad.

Presentation advice

To enhance the presentation, arrange the chicken pieces on top of the rice and sprinkle some additional chopped herbs for a pop of color. Serve it in a deep bowl or on a large platter to showcase the creamy rice and tender chicken.