Recipes
Senegalese
Chicken Yassa
An incredibly
yummy main dish.
Serves 12
Cooking time:
30 minutes
2 frying
chickens (2-1/2 to 3 pounds each) cut into 8 pieces
2 cups
lemon juice, strained
6 large
Bermuda onions, finely chopped
4 tablespoons
fresh hot chiles, finely chopped
10 teaspoons
peanut oil
1/2 cups
water
1 chile,
pricked with a fork
1 teaspoon
ground ginger
Salt and
ground black pepper to taste
1. Mix
the lemon juice, onions, half the chopped chiles, ginger, salt,
pepper, and 6 tablespoons of the peanut oil to create a marinade.
2. Place
the chicken in a large bowl and cover it with the marinade. Refrigerate
for at least 2 hours.
3. Remove
the chicken from the marinade, place it in shallow baking dish,
and broil until lightly browned (save the marinade).
4. Remove
the onions from the marinade with a slotted spoon and cook them
in the remaining 4 teaspoons of oil in a Dutch oven for about 5
minutes, or until soft; do not brown.
5. Add
the marinade, chicken, water, and the rest of chopped chiles.
6. Stir
and simmer for about 20 minutes, or until chicken is well cooked.
7. Serve
over steaming hot rice.
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