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Senegalese Chicken Yassa

This African recipe is made with lemon juice, hot peppers, olives, carrots, and other seasonings and ingredients. Feel free to use another type of hot pepper, if habaneros seem to hot.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

  • 1/4 cup fresh lemon juice
  • 4 large onions, thinly sliced
  • Salt and freshly ground black pepper to taste
  • 1/8 teaspoon fresh habanero pepper, finely minced plus 1 habanero pepper pricked with a fork
  • 1/4 cup plus 1 tablespoon peanut oil
  • 1 chicken (2 1/2-3 1/2 lbs), cut in serving pieces
  • 1/2 cup pimiento-stuffed olives
  • 4 carrots, scraped and, thinly sliced
  • 1 tablespoon Dijon-style mustard

Instructions:

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 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 hot cooked white rice.

Makes about 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.

From R. Crockett

Serves 6

Calories per serving: 394
Fat per serving: 21.8g

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