Yassa (Senegalese Lemon Chicken)

Submitted by Member 610488

"This traditional recipe is from Senegal, in the western part of Africa."

 

• Ready In: 2hrs 5mins
• Ingredients: 15
• Serves: 8

ingredients

• 6 cups sliced onions
• 1⁄3 cup fresh lemon juice
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 jalapeno pepper, seeded and minced
• 4 skinless chicken breast halves
• 4 skinless chicken legs
• 1 1⁄2 tablespoons peanut oil
• 2 cups carrots, thinly sliced
• 1 1⁄2 cups reduced-sodium fat-free chicken broth
• 1⁄2 cup pimento stuffed olive
• 1⁄2 cup water
• 1 tablespoon Dijon mustard
• 1 habanero pepper, pierced all over with a fork
• 4 cups hot cooked long-grain rice

directions

1. Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
2. Preheat broiler.
3. Remove chicken from bags, reserving marinade. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned.
4. Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Habanero pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Habanero pepper. Serve over rice.