Senegalese Chicken Yassa

Senegalese Chicken Yassa


Serving Size : 6

¼ cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to taste
1/8 tsp fresh habanero* -- minced
plus 1 habanero* pricked with a fork
¼ cup + 1 tbsp peanut oil
1 chicken(2 1/2-3 1/2 lbs) -- cut in serving pcs
½ cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1 tbsp 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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NOTES : (6 servings)
This variation on the classic yassa theme uses carrots and
pimiento-stuffed olives to create a rich chicken stew.
I often double this recipe because yassa is even better the
next day. It also freezes well.


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This page was last modified on 30 May 1997