Senegalese Chicken Yassa

1 hours Prep: 20 minutes Cook: 30 minutes

59 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	lemon juice
4	large	onions	sliced
1/8	teaspoon	habanero chiles
1	each	chicken	cut up
1/2	cup	pimento stuffed green olives
4	each	carrots	sliced
1/2	cup	water

Directions

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.

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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Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 59 3% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 33mg	1%
Total Carbohydrate 14.0g	5%
Dietary Fiber 3.0g	12%
Sugars 6.0g
Protein 2.0g	3%

Vitamin A	137%		Vitamin C	24%
Calcium	4%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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