Senegalese Chicken
Savory Senegalese chicken stew with aromatic spices, tender chicken, peas, and toasted almonds, served over egg noodles for a hearty, flavorful meal perfect for family dinners.
Ingredients
- 1 whole chicken (about 3 1/2 lb.)
- 1 (14.5 oz.) can chicken broth ⓘ
- 1 small onion, sliced ⓘ
- 1/3 cup celery leaves ⓘ
- 1 tablespoon curry powder ⓘ
- 2 1/2 teaspoons salt ⓘ
- 1/8 teaspoon pepper ⓘ
- milk as needed ⓘ
- 1/2 pound fine egg noodles ⓘ
- 1 (10 oz.) box frozen peas, thawed ⓘ
- 4 eggs ⓘ
- 1 cup heavy cream ⓘ
- 1 cup slivered almonds, toasted ⓘ
Instructions
- Place the whole chicken, chicken broth, sliced onion, celery leaves, curry powder, salt, and pepper in a Dutch oven.
- Cover and simmer, turning the chicken more than halfway through cooking, for 45 minutes until tender and the thermometer reads 180°F in the thigh.
- Remove the chicken to a platter and strain the broth into a 2-cup measure, discarding solids.
- Skim fat from the broth and add milk as needed to make a total of 2 cups.
- Remove skin and discard, then remove meat from bones, discarding bones.
- Cut the chicken meat into bite-sized pieces and place in a large bowl.
- Cook the egg noodles according to package instructions.
- Add frozen peas during the last 2 minutes of cooking the noodles.
- Drain the noodles and peas well.
- Combine the cooked noodles and peas with the chicken pieces.
- Stir in heavy cream and toasted slivered almonds.
- Serve hot, garnished with additional almonds if desired.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).