Dibi chicken

🍗 Oven-adapted Senegalese chicken grill with garlic, parsley, spices and roasted onions.

Ingredients

• 1.2 kg bone-in skin-on chicken thighs, four to eight similar pieces
• 400 g onion in thin wedges
• 3 crushed garlic cloves
• 15 g washed chopped parsley
• 20 ml neutral oil
• 20 ml lemon juice
• 20 g mustard: 10 g chicken, 10 g onions
• 1 teaspoon mild paprika
• ½ teaspoon ground ginger
• ½ teaspoon dried thyme
• ½ teaspoon salt and pepper, divided

Preparation

Do not wash raw chicken. Pat dry with disposable paper if needed, check pieces and use a raw-only marinating dish.

Mix garlic, parsley, lemon, paprika, ginger, thyme, some seasoning, 10 g mustard and 15 ml oil. Coat chicken, cover and refrigerate 30 minutes.

Heat oven to 200°C. Arrange skin-up in one layer in a wide dish without crowding. Roast about 25 minutes.

In a clean bowl away from raw food, toss onion wedges with remaining 5 ml oil, 10 g mustard and light seasoning.

Place onions around chicken. Roast another 20–25 minutes until onions tender and every large piece reaches at least 74°C in thick meat, not touching bone.

If desired broil very briefly under constant supervision to color. This never replaces the center check; continue normal roasting if undercooked.

Serve immediately as four portions with onions, allowing for bones. Extra sauces, bread and rice are excluded.