Thiou Chicken Tomato Stew

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Thiou is a beloved one-pot stew from the Casamance region of southern Senegal, layered with ripe tomatoes, okra, eggplant, and bright herbs. It is traditionally served over steamed broken jasmine rice and brings together the warm, sun-ripened flavors of the region in a single pot. The stew deepens in flavor as it rests, making it an excellent make-ahead dish for gatherings.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 11 gSugar
• 32 gProtein
• 720 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken and marinade

• 2 lbs (about 1 kg) bone-in chicken thighs and drumsticks, skin removed
• 1 large onion, grated
• 4 garlic cloves, minced
• 1 tbsp fresh flat-leaf parsley, chopped
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• Juice of 1 lime

For the tomato base

• 3 tbsp peanut or vegetable oil
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp tomato paste
• 6 ripe tomatoes, blended (about 4 cups)
• 2 bay leaves
• 1 tsp dried thyme

For the vegetables

• 8 oz (225 g) fresh okra, trimmed and sliced into rounds
• 1 small Italian eggplant, cut into 1-inch cubes
• 2 bitter tomatoes (ndiambe), halved, or 1 small green tomato
• 1 Scotch bonnet or habanero pepper, left whole and pierced

For finishing and serving

• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fish sauce, or 2 oz flaked smoked fish
• Steamed jasmine or broken rice, for serving

Directions

1. In a large bowl, combine the chicken with the grated onion, garlic, parsley, salt, pepper, and lime juice. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Heat the oil in a heavy Dutch oven or wide pot over medium-high heat. Remove the chicken from the marinade, reserving the liquid, and brown the pieces in batches for about 6 minutes total. Transfer to a plate.
3. Reduce the heat to medium and add the chopped onion to the same pot. Cook for 5 minutes until softened, then stir in the minced garlic and ginger and cook 1 minute more until fragrant.
4. Add the tomato paste and cook, stirring, for 2 minutes to deepen its flavor. Pour in the blended fresh tomatoes, add the bay leaves, thyme, and the whole Scotch bonnet, then return the chicken and all collected juices to the pot along with the reserved marinade.
5. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent the bottom from catching.
6. Add the okra, eggplant, and bitter tomatoes. Cover and continue to simmer for 15 to 20 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
7. Remove and discard the Scotch bonnet. Stir in the parsley, cilantro, and fish sauce, then taste and adjust the salt. Let the stew rest off the heat for 5 minutes so the flavors can settle.
8. Spoon the thiou generously over steamed rice and serve hot, garnished with extra fresh herbs.

Cook’s Notes

• Authentic thiou gets a subtle bitter edge from ndiambe (African nightshade tomatoes); substitute green tomato plus a small handful of arugula if you cannot find them.
• For a deeper, smoky backbone, replace the fish sauce with 2 oz of flaked smoked fish stirred in at the end of cooking.
• The pierced Scotch bonnet infuses flavor with manageable heat; remove it before serving. For a spicier stew, slice it open once the stew is simmering.
• Thiou tastes even better the next day as the tomatoes and herbs meld, so make it a day ahead when possible and add a splash of water when reheating.
• Serve over Senegalese-style broken jasmine rice (riz casse) for the most traditional accompaniment, similar to what is used in thieboudienne.

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