Chicken with Lemon Mustard Sauce

Chicken with Lemon Mustard Sauce Recipe from Senegal

Region / culture: Senegal | Preparation time: 2-12 hours | Cooking time: 16-24 minutes | Servings: 4-6

Introduction

This Chicken with Lemon Mustard Sauce recipe is a flavorful and delicious dish that combines the tanginess of mustard with the brightness of lemon. The chicken is marinated in a spicy paste before being grilled to perfection and then coated in a creamy lemon mustard sauce.

History

This recipe draws inspiration from Caribbean and French cuisine, combining bold flavors and traditional cooking techniques to create a unique and mouthwatering dish.

Ingredients

chicken

1 chicken, (3.25 to 4 lb (1.81 kg)), quartered
8 cloves garlic, peeled
1 scotch bonnet peppers*, (up to 2)
1.5 tsp salt
1 tsp Freshly ground black pepper
3 tbsp vegetable oil

lemon mustard sauce

1 lrg onion, finely chopped (about 2 cup)
1 cup Grainy French mustard
0.5 cup vegetable oil
0.25 cup fresh lemon juice
12 green olives, pitted and thinly sliced
1 bay leaf
0.5 scotch bonnet pepper, ( up to whole chile)
salt and freshly ground black pepper, to taste

How to prepare

Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels.
Make 1 or 2 deep slashes, to the bone, in each piece, then place in a non-reactive baking dish large enough to hold the pieces in a single layer.
Set aside while you prepare the spice paste.
Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil; or combine the oil with the other ingredients in a blender and process until smooth.
Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin.
Cover and let marinate in the refrigerator for 2 to 12 hours (the longer the better).
Preheat the grill using the two-tiered method. Spread one third of the coals in a single layer over one side of the grill, and the other two thirds in a double layer on the other side. Leave a small portion of the grill free of coals. This arrangement gives you a super hot heat source for searing, a moderately hot heat source for cooking, and a warm spot for keeping cooked foods warm. You control the heat by moving the food.
Meanwhile, prepare the sauce. Select a heavy non-reactive saucepan or flameproof casserole large enough to hold the chicken, and in it combine the onion, mustard, oil, lemon juice, bay leaf, chile, salt, and pepper.
Stir well to mix and bring to a boil over medium heat, then reduce the heat to low.
Simmer, uncovered, stirring frequently, until the onion is soft and the sauce is thick and creamy, and the oil has started to separate out, about 15 minutes.
Remove from the heat and taste for seasoning, adding salt and pepper to taste.
Discard the bay leaf and chile.
Set the sauce aside, covered.
When ready to cook the chicken, oil the grill grate.
Arrange the chicken pieces, skin side down, on the grate over the hotter section of the grill.
Cook until the skin starts to brown, 3 to 5 minutes.
Move the pieces to the cooler section of the grill and continue grilling until the skin is more thoroughly browned, 5 to 7 minutes. Move pieces away from flare-ups.
Turn the pieces and move them back to the hotter section of the grill. Brown the second side well, 3 to 5 minutes, then move the pieces back to the cooler side to finish cooking. The total cooking time will be 16 to 24 minutes.
When ready, the chicken will be crisp and golden brown outside, and the juices will run clear when the meat is pierced.
Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
Cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes.
Transfer the chicken pieces to serving plates or a platter, spoon the sauce over, and serve.

Notes

For a milder marinade and sauce, seed the hot chilies.

Variations

For a spicier version, add more scotch bonnet peppers to the marinade and sauce.
Substitute the chicken with tofu or tempeh for a vegetarian option.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 2 hours, but preferably overnight, to allow the flavors to fully develop.

- Use a two-tiered grilling method to control the heat and ensure that the chicken cooks evenly.

- Be careful when grilling the chicken to avoid flare-ups and ensure that it cooks through without burning.

Serving Suggestions

Serve the Chicken with Lemon Mustard Sauce with a side of rice or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling the chicken adds a smoky flavor and crispy texture to the dish, but you can also bake or pan-fry the chicken if desired.

Ingredient Substitutions

If you don't have scotch bonnet peppers, you can use jalapenos or serrano peppers as a substitute.

- Dijon mustard can be used in place of grainy French mustard.

Make Ahead Tips

You can marinate the chicken and prepare the sauce ahead of time, then grill the chicken just before serving for a quick and easy meal.

Presentation Ideas

Garnish the Chicken with Lemon Mustard Sauce with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the tangy flavors of the sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

5g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C from the lemon juice and onions, as well as iron and zinc from the chicken.

Alergens

This recipe contains mustard and olives, which may be allergens for some individuals.

Summary

This Chicken with Lemon Mustard Sauce recipe is a balanced meal that provides a good source of protein and healthy fats, while also offering essential vitamins and minerals.

Summary

This Chicken with Lemon Mustard Sauce recipe is a delicious and flavorful dish that combines the bold flavors of mustard and lemon with tender grilled chicken. With a balance of protein, healthy fats, and essential vitamins and minerals, this dish is a satisfying and nutritious meal option.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly tea party. Margaret had always been an excellent cook, and she never failed to impress me with her delicious creations.

As we sat sipping our tea and catching up on the latest gossip, Margaret suddenly disappeared into the kitchen. I could hear the clinking of pots and pans, and the enticing aroma of something savory wafted through the air. Curious, I followed her into the kitchen, where she was busy preparing a mouthwatering dish of Chicken with Lemon Mustard Sauce.

I watched in awe as Margaret deftly seasoned the chicken with a blend of herbs and spices, then seared it to perfection in a hot skillet. She then whipped up a tangy sauce of lemon, mustard, and cream, which she poured over the chicken before popping it into the oven to finish cooking.

As Margaret bustled about the kitchen, I couldn't help but ask her for the recipe. She smiled knowingly and handed me a tattered old cookbook from her shelf. "It's an old family recipe," she said. "Passed down through generations of women in my family. I'm sure you'll love it as much as we do."

I eagerly copied down the recipe, making sure to note every detail and ingredient. Margaret chuckled at my enthusiasm, but I could tell she was pleased to share her culinary secrets with me.

That evening, I couldn't wait to try out the recipe for myself. I gathered the necessary ingredients and set to work in my own kitchen, following Margaret's instructions to the letter. The result was a dish that was every bit as delicious as the one Margaret had made earlier that day.

From that moment on, Chicken with Lemon Mustard Sauce became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I prepared it, I thought of Margaret and the special bond we shared over our love of food.

Over the years, I've made a few tweaks to the recipe, adding my own personal touch here and there. I've experimented with different herbs and spices, and sometimes I'll swap out the cream for yogurt to make a lighter version of the sauce. But the essence of the dish – the tangy lemon, the sharp mustard, the succulent chicken – remains the same.

I've shared the recipe with friends and family, passing on the tradition that Margaret started all those years ago. I've even taught my own grandchildren how to make it, watching with pride as they master the art of cooking this beloved dish.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the friendships and experiences that have shaped me as a cook. Margaret may no longer be with us, but her legacy lives on in every bite of Chicken with Lemon Mustard Sauce that I serve.

And so, as I prepare to make this dish once again, I do so with a heart full of memories and a spirit of joy. For in the kitchen, surrounded by the aromas and flavors of my favorite recipes, I feel closest to those who have touched my life in such meaningful ways. And for that, I am truly grateful.