Beninese Amiwo with Chicken

Season the chicken. Rub chicken with lime juice, 1 teaspoon salt, ginger, and black pepper. Rest for 20 minutes while preparing the aromatics.

Brown the chicken. Heat 1 tablespoon oil in a wide heavy pot. Brown chicken in batches for 3 to 4 minutes per side, then transfer to a plate.

Build the sauce. Add 1 tablespoon oil and two-thirds of the onions. Cook until softened, then add garlic, 2 tablespoons tomato paste, tomatoes, thyme, bay leaf, and Scotch bonnet.

Braise the chicken. Return chicken to the pot, add 2 cups stock, cover, and simmer gently for 35 to 45 minutes until the chicken reaches 165°F and is tender.

Finish the onion sauce. Remove the chicken. Add remaining sliced onion to the sauce and simmer uncovered for 10 minutes until glossy and thick. Adjust salt and keep warm.

Start the Amiwo base. In a separate heavy saucepan, heat remaining oil. Fry the remaining tomato paste for 1 minute, then whisk in 2 cups stock and 1/2 teaspoon salt. Bring to a steady simmer.

Cook the cornmeal. Reduce heat to low. Sprinkle in cornmeal gradually while whisking. Switch to a sturdy spoon and stir for 12 to 15 minutes until smooth, thick, and pulling from the sides. Add a little hot water if too stiff.

Serve. Spoon or shape Amiwo onto plates. Add braised chicken and ladle over the onion-tomato sauce. Serve immediately.