Senegalese Yassa Poulet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 803
- Total Fat
- 57
- Saturated Fat
- 12
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 233
- Sodium
- 1138
- Total: 7 hr 10 min (includes marinating time)
- Active: 35 min
Ingredients
2 tablespoons chicken bouillon paste, such as Better than Bouillon
1 1/4 cups very hot water
1/2 cup fresh lemon juice
1/4 cup distilled white vinegar
2 tablespoons Dijon mustard
2 teaspoons grated fresh ginger
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground pepper, plus more as needed
5 cloves garlic, minced
1 habanero pepper, finely chopped
1/4 cup canola oil
8 bone-in, skin-on chicken thighs (about 3 pounds)
2 bay leaves
2 large yellow onions, sliced
3/4 cup halved pitted green olives
Chopped fresh parsley, optional, for serving
Hot cooked rice, for serving
Directions
- Stir together the bouillon paste and hot water in a small bowl until dissolved. Pour 1/2 cup of the stock in a shallow baking dish or large resealable plastic bag. Reserve and set aside the remaining stock.
- Add the lemon juice, vinegar, mustard, ginger, salt, pepper, garlic, habanero and 2 tablespoons oil to the baking dish and stir until combined. Add the chicken, bay leaves and onions. Cover or seal and let the chicken marinate in the refrigerator for at least 6 hours and up to overnight.
- Remove the chicken from the marinade and drain on paper towels, reserving the marinade and onions. Heat the remaining 2 tablespoons oil in a large deep skillet over medium heat. Add the chicken pieces and cook, in batches, until browned on both sides, 7 to 10 minutes.
- Remove the chicken from the skillet to a plate and keep warm. Strain the onions from the marinade, reserving the marinade. Add the onions to the skillet and cook over medium heat until tender and lightly browned, 10 to 12 minutes. Return the chicken to the skillet. Add the reserved marinade and reserved 3/4 cup stock. Bring to a boil. Cover, reduce the heat to low and simmer until a meat thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 15 minutes. Remove the bay leaves. Stir in the olives and simmer for 5 minutes. Season with salt and pepper.
- Sprinkle with chopped fresh parsley, if using, and serve with hot rice.