Home -> [African, Chicken, Chile, North American, Poultry, South American] -> [Senegalese chicken yassa Recipe]
 
 

Senegalese chicken yassa
Artist: _
Categories: African, Chicken, Chile, North American, Poultry, South American
Yield: 6
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
1/4 cupFresh lemon juice
4 largeOnions -- thinly sliced
Salt and freshly ground
Black pepper -- to
Taste
1/8 tspFresh habanero* -- minced
Plus 1 habanero* pricked
With a fork
1/4 cupPlus 1 tablespoon peanut
Oil
1 Chicken(2 ?3 ?lbs) --
Cut in serving
Pcs
1/2 cupPimiento-stuffed olives
4 Carrots, scraped and --
Thinly sliced
1 tbspDijon-style mustard
Procedures:
1*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 ?cup of the peanut oil.
2Place 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.
3Preheat the broiler.
4Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan.
5Broil them until they are lightly browned on both sides.
6Remove the onions from the marinade.
7Cook them slowly in the remaining 1 tables poon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent.
8Add the remaining marinade and heat through.
9When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard and ?cup water.
10Stir to mix well, then bring the yassa slowly to a boil.
11Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
12Serve hot over white rice.
13Per 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 :
 
 
 
 

Google