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Title: Senegalese Chicken Yassa
Categories: African Chile Poultry Blank
Yield: 6 Servings
| 1/4 | c | Fresh lemon juice |
| 4 | lg | Onions -- thinly sliced |
| Salt and freshly ground | ||
| Black pepper -- to | ||
| Taste | ||
| 1/8 | ts | Fresh habanero* -- minced |
| Plus 1 habanero* pricked | ||
| With a fork | ||
| 1/4 | c | Plus 1 tablespoon peanut |
| Oil | ||
| 1 | Chicken(2 1/2-3 1/2 lbs) -- | |
| Cut in serving | ||
| Pcs | ||
| 1/2 | c | Pimiento-stuffed olives |
| 4 | Carrots, scraped and -- | |
| Thinly sliced | ||
| 1 | tb | Dijon-style mustard |
*or other hot chile pepper, to taste In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure 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 tables poon 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 chili, the olives, carrots, mustard and 1/2 cup 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.
Per serving without the white rice: 406 calories, 30 gm protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol, 5 gm saturated fat, 405 mg sodium
Recipe By :
From: Diana Rattray previous next