Senegalese chicken yassa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lemon juice |
| 4 | larges | Onions; thinly sliced |
| Salt; to taste | ||
| Fresh ground black pepper; to taste | ||
| ⅛ | teaspoon | Fresh habanero or other hot Chile; minced |
| ¼ | cup | Peanut oil |
| 1 | tablespoon | Peanut oil |
| 1 | Chicken; cut in pieces | |
| 1 | Habanero or other hot Chile; pierced with a fork | |
| ½ | cup | Pimiento-stuffed olives |
| 4 | Carrots; thinly sliced | |
| 1 | tablespoon | Dijon mustard |
| ½ | cup | Water |
Directions
1.In a large non-reactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced Chile, and the ¼ c. 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.
2.Preheat the boiler. 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 Tbsp. oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
3.When the liquid is thoroughly heated, add broiled chicken pieces, 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 min., or until the chicken is cooked through. Serve hot over white rice.
Copyright credit: 1995 by Jessica Harris © 1996 Lifetime Entertainment Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998