Chicken Yassa
A Senegambian dish of habanero pepper, frying chickens and pimento stuffed olive, grilled.
4 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 240 min · 250 min total
- medium
- 1
In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
- 2
Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
- 3
Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
- 4
Remove the onions from the marinade. Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
- 5
Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
- 6
When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
- 7
Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over white rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
