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Yassa (Senegalese Lemon Chicken)  

A west African stew with rice.

Cal: 525 Fat: 13g Carbs: 62g Protein: 38g Fiber: 4g
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Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 4 cups white rice ; cooked, or long grain rice
  • 1 1/2 cups chicken broth ; sodium-free
  • 1/2 cup olives ; pimiento stuffed
  • 1 habanero pepper ; pierced with a fork
  • 1 jalapeno pepper ; seeded and minced
  • 1/2 teaspoon black pepper
  • 1/3 cup lemon juice
  • 4 pounds chicken ; 4 breast halves, skinned and 4 leg quarters, skinned
  • 2 cups carrots ; thinly sliced
  • 6 cups onions ; sliced
  • 1/2 cup water
  • 1 1/2 tablespoons peanut oil
  • In My Kitchen

  • You will also need: Dutch oven


    Combine onion, lemon juice, salt, black pepper and jalepeno and divide mixture evenly among two heavy-duty plastic bags. Divide chicken among plastic bags, and seal. Toss bags to coat chicken. Refrigerate for 3 hours, turning occasionally. Preheat a broiler. Remove chickn from bags, reserving marinade. Broil chicken on each side for 6 minutes or until browned. Strain reserved marinade over a bowl, reserving onion and marinade. Heat oil over medium-high heat in a large cooking pot or Dutch oven. Add onion and saute for about 5 minutes. Add marinade and bring to a boil. After one minute, add chicken, broth, olives, carrots, mustard, water, and the habanero pepper. Bring to a boil and cover, reducing heat. Simmer about 1 hour or until done. Discard habanero pepper, and serve over rice.

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    boz on 2008-07-14

    Very good! Don't let the habanero (a very hot pepper) scare you too much. It seems to add more flavor than heat, as long as you only pierce it with a fork as instructed rather than chopping it up, which would expose all of the hot membrane. You can take a taste halfway into simmering, and remove the pepper sooner if it gets too hot for you :)