¼ cup freshly
squeezed lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper to taste
1/8 teaspoon minced fresh habanero chile or to taste
5 tablespoons peanut oil
1 frying chicken (2½ to 3½ pounds), cut into serving pieces
1 habanero chile, pricked with a fork
½ cup pimento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
½ cup water
In a large nonreactive
bowl, prepare a marinade by mixing the lemon juice, onions, salt,
pepper, minced chile and 4 tablespoons of the peanut oil in a
large bowl. 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. Preheat the broiler. 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. Remove the onions from the marinade. Heat the
remaining tablespoons of oil in a flameproof 5-quart casserole or
Dutch oven and cook the onions slowly until tender and
translucent. Add the reserved marinade. When the liquid is
thoroughly heated, add the chicken pieces, pricked chile, olives,
carrots, mustard and water. When the dish has reached the desired
degree of hotness, remove the chile and reserve (it can be served
separately to the chile heads). 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. Serve
hot over the rice.
Serves 6.
country : Senegal
course : poultry dish
source : Jessica Harris, through Linda Gibbs [IRE_tag]