Guinaar (Fried Chicken) is a traditional Senegalese recipe for a dish of chicken pieces stuffed with spiced garlic that's first fried and then stewed in a mustard-based sauce. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Fried Chicken (Guinaar).
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Guinaar is the Wolof word for chicken and this is the classic Senegalese method for preparing chicken for frying. This is typically served with bread, salad and/or chips (fries).
Ingredients:
1kg of chicken portions (thighs, drumsticks, wings, etc.)
4 cloves of garlic, minced
chilli powder
black pepper
salt
2 stock cubes
2 tbsp Dijon mustard
250ml of oil
500g of onions, chopped
Method:
In a mortar pound together 3 cloves of garlic, 1/4 tsp chilli powder, 1/4 tsp salt, 1/2 tsp black pepper and ½ stock cube to form a smooth paste. Using a sharp knife poke a hole in each piece of chicken and insert some of this stuffing mix inside.
Arrange the chicken pieces in a pot. Add 100ml (2/5 cup) of water. Season with salt, bring to a simmer, cover and and cook for about 20 minutes.
Remove the chicken and reserve the juice. Now fry each piece of chicken in very hot oil until they are crisp and golden brown on the outside. Remove the chicken and set aside then remove all but 4 tbsp of the oil. Add the onions and fry for about 10 to 15 minutes until a deep brown in colour.
Add 100ml (2/5 cup) water, the reserved chicken jus, the remainder of the garlic, and the remaining stock cube. Stir in the mustard then cook for 15 minutes over medium heat.
Reduce the heat to low and cook for a further 10 minutes. Serve the sauce to accompany the chicken.
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