Ingredients
-
1/4
-
4
-
-
1/8
-
5
-
2 1/2 - 3 1/2
-
1
-
1/2
-
4
-
1
-
1/2
-
-
-
-
Directions
Chicken Yassa, From The Africa Cookbook Tastes of a Continent by Jessica B Harris – Senegal, really nice change of pace i truly enjoyed it, love lemon, onion and chile pepper so it hit the spot, From The Africa Cookbook Tastes of a Continent by Jessica B Harris – Senegal
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Steps
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1
Done
|
In a Large Nonreactive Bowl, Prepare a Marinade by Mixing the Lemon Juice, Onions, Salt, Pepper, Minced Chile, and 4 Tbsp of the Peanut Oil. |
|
2
Done
|
Place the Chicken Pieces in the Marinade, Making Sure That They Are All Well Covered. Cover the Bowl With Plastic Wrap and Allow the Chicken to Marinate For at Least 3 Hours in the Refrigerator. |
|
3
Done
|
Preheat the Broiler. |
|
4
Done
|
Remove the Chicken Pieces, Reserving the Marinade and Onions, and Place the Chicken in a Shallow Pan. Broil the Chicken Until It Is Lightly Browned on Both Sides. |
|
5
Done
|
Remove the Onions from the Marinade. |
|
6
Done
|
Heat the Remaining Tablespoon of Oil in a 5 Quart Pot or Dutch Oven and Cook the Onions Slowly Until Tender and Translucent. |
|
7
Done
|
Add the Reserved Marinade. When Liquid Is Thoroughly Heated, Add the Chicken Pieces, Pricked Chile, Olives, Carrots, Mustard, and Water. |
|
8
Done
|
When the Dish Has Reached the Desired Degree of Hotness, Remove the Chile and Reserve (it Can Be Served Separately to the Chile Heads). |
|
9
Done
|
Stir to Mix Well, Then Bring the Yassa Slowly to a Boil. Lower the Heat and Simmer, Covered, For About 30 Minutes, or Until the Chicken Is Cooked Through. |
|
10
Done
|
Serve Hot Over White Rice. |
