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Senegalese Lemon Chicken

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Senegalese Lemon Chicken

Popular in West Africa, Chicken Yassa calls for simply marinating chicken in lemon juice, broiling the chicken, and then stewing it in the boiled-down marinade. “It’s the first West African dish I tasted,” says food writer Jessica B. Harris. “Now, it’s my good luck dish.”

  • 6 cups sliced onion (about 3 pounds)
  • 1/3 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 jalapeño pepper, seeded and minced
  • 4 chicken breast halves (about 2 pounds), skinned
  • 4 chicken leg quarters (about 2 pounds), skinned
  • Cooking spray
  • 1 1/2 tablespoons peanut oil
  • 2 cups thinly sliced carrot
  • 1 1/2 cups less-sodium, fat-free chicken broth
  • 1/2 cup pimiento-stuffed olives
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 1 Scotch bonnet pepper, pierced with a fork
  • 4 cups hot cooked long-grain rice

Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.

Preheat broiler.

Remove chicken from bags, reserving marinade. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.

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 Scotch bonnet pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.

Deji Ashade
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General Recipes · ivorian food recipes