Senegalese Chicken Yassa by brianjwood

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Senegalese Chicken Yassa
Submitted by brianjwood on March 20, 2004 at 4:19 am

DESCRIPTION
Senegalese Chicken Yassa

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a fairly authentic recipe, but slightly westernised - I doubt there would be Dijon mustard in the original! The habaneros don't exist as such in Africa (or rather, they didn't) but I have had very similar peppers that near blew my head off, so habaneros fit well. Please be brave and try them even if sparingly.
Cheers, brian

Title: Senegalese Chicken Yassa
Categories: African
Yield: 6 Servings

1/4 c fresh lemon juice
4 lg onions,thinly sliced
Salt and freshly ground
-black pepper,to
taste
1/8 t fresh habanero*,minced
1 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 T 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

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