Recipe: Senegalese Chicken with Red Palm Coconut Rice

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From traditional to modern, Senegalese chef Pierre Thiam’s latest cookbook, co-authored by Jenn Sit, takes us on a culinary journey through the flavors of his beloved homeland. (Photo by Evan Sung.)

This comforting one-pot meal comes to us by way of Brooklyn-based chef Pierre Thiam’s latest homage to his native birthplace, Senegal: Modern Senegalese Recipes from the Source to the BowlInspired by the popular chicken and rice dish, thiebou guinaar, this version marries together the rich cultural influences that define Senegalese cuisine, stemming back to former Portuguese and French occupations, as well as the influx of Vietnamese immigrants to this coastal West African country.

Pierre says that to cook the rice, he substituted coconut milk and red palm oil for traditional chicken stock, resulting in a subtler, more nuanced flavor that rounds out the dish nicely. Then just before serving, he suggests generously topping the dish with cilantro and squeezing fresh lime juice for accent.