Yassa (Senegalese Lemon Chicken)
Submitted by grillman
A west African stew with rice.
Cal: 525 Fat: 13g Carbs: 62g Protein: 38g Fiber: 4g
More Nutrition...
More Nutrition...
Original recipe serves 12
Directions
Prep: 20 min | Cook: 1 hr 10 min | Ready in: 4 hr 30 min
- 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 chicken 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.
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
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 :)
See also
Related Articles
Leave a Review:
You are submitting anonymously. To submit under your username, please Sign in or join.