Senegalese Chicken Yassa
Recipe By Chef Jim Coleman
This recipe turns ordinary bland chicken breast into an anything-but-boring dish.
- ¼ cup fresh lemon juice
- 4 large onions—thinly sliced
- Salt and freshly ground black pepper to taste
- 1/8 teaspoon fresh habanero minced
- ¼ cup plus 1 tablespoon peanut oil
- 6 boneless/skinless chicken breasts
- ½ cup pimento-stuffed olives
- 4 carrots, scraped and thinly sliced
- 1 tablespoon Dijon mustard
- ½ cup chicken stock
- 1. In a large glass bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and ¼ cup of the peanut oil. Place the chicken in the marinade, making sure they are all well covered, and allow them to marinate for at least 3 hours in the refrigerator.
- 2. 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 form the marinade. Cook them slowly in the remaining 1-tablespoon oil in a 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 the broiled chicken, the olives, carrots, mustard and ½ cup of stock. 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.