Senegalese Chicken Yassa
Submitted by meldodan
Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsYassa is one of Senegal’s most beloved dishes, and one bite tells you why.
Chicken pieces soak in a punchy marinade of fresh lemon juice, sliced onions, minced habanero, and peanut oil for at least two hours. Then they get broiled until golden before joining the softened onions and remaining marinade in a Dutch oven.
Pimento-stuffed olives, sliced carrots, and a whole pricked chile add layers of briny, sweet, and slow-building heat to the simmering pot.
Twenty minutes later you’ve got tender chicken in a tangy, onion-rich sauce that belongs over a mound of steamed white rice.
Kitchen Tips
- Marinate for the full 2 hours minimum. Overnight in the fridge gives even more flavor if you have the time.
- Broil the chicken just until browned, not cooked through. It finishes cooking in the sauce and stays juicier that way.
- Cook the onions low and slow until they’re soft and translucent. Rushed onions won’t melt into the sauce the way they should.
- The whole pricked habanero adds flavor and gentle heat without making the dish fiery. Remove it before serving if you want to keep things mild.
Ingredients
Directions
In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the ¼ 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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