Senegalese Chicken Yassa

2013-10-12
  • Yield : 6 servings
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Ingredients

  • 1/4 cup fresh lemon juice
  • 4 large onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1/8 teaspoon minced fresh Habanero or other hot chile, to taste
  • 1/4 cup plus 1 tablespoon peanut oil
  • One chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
  • 1 Habanero or other hot chile, pricked with a fork
  • 1/2 cup pimiento-stuffed olives
  • 4 carrots, scraped and thinly sliced
  • 1 tablespoon Dijon-style mustard
  • 1/2 cup water

Method

Step 1

In a large nonreactive 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 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 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.

Step 2

When the liquid is thoroughly heated, add the broiled chicken pieces, the 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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