Senegalese · intermediate
Senegalese Nokoss Braised Chicken Thighs With White Beans
Tender skinless chicken thighs cooked in a aromatic Senegalese green herb nokoss paste simmered with buttery white beans and yellow bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine scallions, fresh parsley, garlic, and two tablespoons of water in a small food processor to create a smooth green nokoss paste.
- 02
Heat olive oil in a large deep skillet over medium-high heat.
- 03
Season chicken thighs with salt and sear for 4 minutes per side until light golden brown, then transfer to a plate.
- 04
Add diced yellow bell pepper to the skillet and sauté for 3 minutes until softened.
- 05
Stir the prepared nokoss paste into the skillet and cook for 2 minutes until fragrant and darkened in color.
- 06
Return chicken thighs to the skillet, stir in white beans and halal chicken broth, then cover and simmer on low heat for 20 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Nokoss Emulsification
Blending fresh aromatic herbs, garlic, and onion into a dense herb paste that serves as the flavor-concentrated base for West African braises.
Notes from the kitchen
- Prepare the nokoss paste up to two days ahead to save time on busy weeknights.
- Serve hot alongside steamed white rice or warm baguette slices to soak up the herb broth.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.