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Senegalese Chicken

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  Broiler fryer 1
  Onion 1 Small, sliced
  Celery tops 5 Medium
  Curry powder 1 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water/Milk 1 1⁄2 Cup (24 tbs)
  Fine noodles 8 Ounce
  Frozen peas 10 Ounce
  Toasted slivered almonds 5 Ounce
  Eggs 4
  Cream 1 Cup (16 tbs) (For Whipping)

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 801 Calories from Fat 389

% Daily Value*

Total Fat 43 g65.7%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 776.2 mg32.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 5.4 g21.5%

Sugars 14.5 g

Protein 49 g98.2%

Vitamin A 26.1% Vitamin C 19%

Calcium 16.9% Iron 23.4%

*Based on a 2000 Calorie diet

Senegalese Chicken Recipe