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Yassa (Senegalese Lemon Chicken)  

A west African stew with rice.

Cal: 525 Fat: 13g Carbs: 62g Protein: 38g Fiber: 4g
More Nutrition...


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Original recipe serves 12

Ingredients (serves 12)

½ 2x 3x Reset

  • 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

    Directions

     Prep: 20 min | Cook: 1 hr 10 min | Ready in: 4 hr 30 min
    1. Combine onion, lemon juice, salt, black pepper and jalepeno and divide mixture evenly among two heavy-duty plastic bags.
    2. Divide chicken among plastic bags, and seal. Toss bags to coat chicken.
    3. Refrigerate for 3 hours, turning occasionally.
    4. Preheat a broiler.
    5. Remove chicken from bags, reserving marinade.
    6. Broil chicken on each side for 6 minutes or until browned.
    7. Strain reserved marinade over a bowl, reserving onion and marinade.
    8. Heat oil over medium-high heat in a large cooking pot or Dutch oven.
    9. Add onion and saute for about 5 minutes. Add marinade and bring to a boil.
    10. After one minute, add chicken, broth, olives, carrots, mustard, water, and the habanero pepper.
    11. Bring to a boil and cover, reducing heat. Simmer about 1 hour or until done.
    12. Discard habanero pepper, and serve over rice.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    26.3
    --
    20.5
    16.5
    19.8
    31.8
    76.5
    18.6


    Calories: 525.3
    Total Sugars: 4.7g
    Carb.: 61.5g
    Fiber: 4.1g
    Total Fats: 12.9g
    Cholesterol: 95.3mg
    Protein: 38.2g
    Sodium: 447mg

    *Data provided by USDA

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     Your rating *
    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 :)