Prep 10 mins
Cook 4 hrs
From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. - Senegal
- 1⁄4 cup fresh lemon juice
- 4 large onions, thinly sliced
- salt & freshly ground black pepper, to taste
- 1⁄8 teaspoon fresh habanero pepper, minced
- 5 tablespoons peanut oil
- 2 1⁄2-3 1⁄2 lbs frying chickens, cut into serving pieces
- 1 habanero pepper, pricked with a fork
- 1⁄2 cup pimento stuffed olive
- 4 carrots, peeled and thinly sliced
- 1 tablespoon dijon-style mustard
- 1⁄2 cup water
- 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.
- 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.
- 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.
- 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.
- Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
- When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
- 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.
really nice change of pace. i truly enjoyed it, love lemon, onion and chile pepper so it hit the spot