Senegalese Chicken Recipe
Tickle your taste buds with this delicious Senegalese Chicken. Chicken is the key ingredient in Senegalese Chicken. I am sure both of us will be in agreement that this Senegalese Chicken is truly scrumptious.
Ingredients
1 broiler-fryer (about 3 pounds)
1 small onion, sliced
Few celery tops
1 1/2 teaspoons curry powder
2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups water Milk
1 package (8 ounces) fine noodles
1 package (10 ounces) frozen peas
1 can (5 ounces) toasted slivered almonds
4 eggs
1 cup cream for whipping
Directions
1 Combine chicken with onion, celery tops, curry powder, salt, pepper, and water in a large saucepan; cover.
Simmer 45 minutes, or until tender.
2 Remove chicken from broth; cool until easy to handle.
Strain broth into a 2-cup measure; skim any excess fat, then add milk, if needed, to make 2 cups; set aside for Step 5.
3 Pull skin from chicken and take meat from bones.
Cut meat into bite-size pieces.
4 While fixing chicken, cook noodles and peas in separate saucepans, following label direc-tions; drain.
Combine with chicken and almonds in a buttered 10-cup baking dish.
5 Beat eggs slightly in a medium-size bowl; stir in the 2 cups chicken broth from Step 2 and cream.
Pour over chicken mixture, then stir lightly so liquid seeps to bottom.
6 Bake in slow oven (325°) 1 hour and 15 min-utes, or until custard sets(Cover lightly with foil during last 15 minutes baking to keep top moist). Garnish with diced red apple and coconut, if you wish.
HOSTESS NOTE: To make ahead, cover chicken-noodle mixture in baking dish and custard mixture in bowl and chill.
About 1 1/4 hours before serving, combine both, following Step 5; place in a cold oven; set heat control at slow (325°).
Bake for 1 hour and 15 minutes.
Simmer 45 minutes, or until tender.
2 Remove chicken from broth; cool until easy to handle.
Strain broth into a 2-cup measure; skim any excess fat, then add milk, if needed, to make 2 cups; set aside for Step 5.
3 Pull skin from chicken and take meat from bones.
Cut meat into bite-size pieces.
4 While fixing chicken, cook noodles and peas in separate saucepans, following label direc-tions; drain.
Combine with chicken and almonds in a buttered 10-cup baking dish.
5 Beat eggs slightly in a medium-size bowl; stir in the 2 cups chicken broth from Step 2 and cream.
Pour over chicken mixture, then stir lightly so liquid seeps to bottom.
6 Bake in slow oven (325°) 1 hour and 15 min-utes, or until custard sets(Cover lightly with foil during last 15 minutes baking to keep top moist). Garnish with diced red apple and coconut, if you wish.
HOSTESS NOTE: To make ahead, cover chicken-noodle mixture in baking dish and custard mixture in bowl and chill.
About 1 1/4 hours before serving, combine both, following Step 5; place in a cold oven; set heat control at slow (325°).
Bake for 1 hour and 15 minutes.
