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LOCATION: Recipes >> Ethnic >> Senegalese Chicken Yassa

Print this Recipe    Senegalese Chicken Yassa

1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt, to taste
fresh ground black pepper, to taste
1/8 teaspoon fresh habanero or other hot chile, minced
1/4 cup peanut oil
1 tablespoon peanut oil
1 chicken, cut in pieces
1 habanero or other hot chile, pierced with a fork
1/2 cup pimiento-stuffed olives
4 carrots, thinly sliced
1 tablespoon Dijon mustard
1/2 cup water

In a large non-reactive bowl, prepare a marinade with the lemon
juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut
oil. Place the chicken pieces in the marinade, making sure that
they are all well covered, and allow them to marinate for at least
2 hours in the refrigerator.

Preheat the boiler. 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 tablespoon
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 broiled chicken pieces,
pricked chile, olives, carrots, mustard, and 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.

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5 of 10 people found the following review helpful:
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Senegalese food is delicious, October 1, 2004 - 04:28 PM
Reviewer: Penda Seck from Upstate NY
After spending six months in Senegal, I have an urge to cook some Senegalese food - thanks for having recipes like this available. It's one of the easiest meals I've found, and is delicious

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