Recipe courtesy of Jessica Harris
Senegalese Chicken Yassa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 511
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 116
- Sodium
- 1003
Ingredients
1/4 cup fresh lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper, to taste
1/8 teaspoon minced fresh Habanero or other hot chile, to taste
1/4 cup plus 1 tablespoon peanut oil
One chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
1 Habanero or other hot chile, pricked with a fork
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water
Directions
- In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
- When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.