Senegalese Chicken 1960's

Senegalese Chicken 1960's
Servings: 8 Prep 5 mins Cook 45 mins Bake 325°F 45 mins


  • 1 whole chicken (about 3-1/2 pounds) (Note)
  • 1 can (14.5 ounces) chicken broth
  • 1 small onion, sliced
  • 1/3 cup celery leaves
  • 1 tablespoon curry powder
  • 2 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Milk, as needed
  • 1/2 pound fine egg noodles
  • 1 box (10 ounces) frozen peas, thawed
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup slivered almonds, toasted

Make It

1. Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover; simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read meat thermometer inserted in thigh without touching bone reads 180 degrees F.

2. Remove chicken to platter. Strain broth into 2-cup measure; discard solids; skim fat from liquid. Add milk to broth if necessary, so broth measures a total of 2 cups.

3. Remove skin and discard. Remove meat from bones; discard bones. Cut meat into bite-size pieces. Place in large bowl.

4. Cook noodles according to package directions. Add peas during last 2 minutes of cooking. Drain well.

5. Heat oven to 325 degrees F. Butter 10-cup baking dish that measures about 11-3/4 x 7-1/2 x 1-3/4 inches.

6. Beat eggs slightly in medium-size bowl. Stir in reserved 2 cups chicken broth and the heavy cream.

7. Add almonds and noodles to chicken mixture. Pour egg mixture over chicken; toss to mix. Pour into prepared dish, spreading evenly.

8. Bake in 325 degree F oven 45 minutes or until top is lightly browned and instant-read thermometer inserted in center registers 160 degrees F. Makes 8 servings.


  • You may substitute a fully cooked deli chicken, about 2 pounds, for uncooked chicken. Boil broth, onion, celery leaves, curry, salt and pepper in saucepan, covered, for 15 minutes. Strain; discard solids. Add milk to broth as needed. Proceed with step 3, shredding chicken.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 29, chol. (mg): 231, sat. fat (g): 11, carb. (g): 30, fiber (g): 4, pro. (g): 31, sodium (mg): 1020, Percent Daily Values are based on a 2,000 calorie diet.