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Senegalese Chicken Yassa

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Submitted by meldodan

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

¼ 59
CUP ML LEMON JUICE
4 4
LARGE LARGE ONIONS
sliced
0.6
TEASPOON ML HABANERO CHILI PEPPERS *
1 1
EACH EACH CHICKEN
cut up *
4 4
EACH EACH CARROTS
sliced
½ 118
CUP ML WATER

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 59 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 137% Vitamin C 24%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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