CHICKEN YASSA

 

This recipe from Senegal is great on any holiday.

2 cups lemon juice, strained
6 large Bermuda onions, finely chopped
4 tablespoons hot chiles, finely chopped
1 teaspoon ground ginger
Salt and ground black pepper to taste
10 teaspoons peanut oil
2 frying chickens (2˝ to 3 pounds each) cut into 8 pieces
˝ cup water 1 chile, pricked with a fork

Mix the lemon juice, onions, half the chiles, ginger, salt and
pepper, and 6 teaspoons of the peanut oil to create a marinade. Place the chicken in a large bowl and cover it with the marinade. Refrigerate for at least 2 hours. Remove the chicken from the marinade, place it in shallow baking dish, and broil until lightly browned, about 5 minutes. (Save the marinade.) Remove onions from marinade with a slotted spoon and sauté them in the remaining 4 teaspoons of oil in a Dutch oven for about 5 minutes, or until soft; do not brown. Add the marinade, chicken, water and rest of chopped chiles. Stir and simmer for about 20 to 30 minutes, or until chicken is tender and juices come out clear. Serve over hot rice.

 

Serves 12.

 

nutritional value : 305 kcal per serving

 

country : Senegal

course : poultry dish

 

source : The Complete Kwanzaa / Dorothy Winbush Riley, through Jamie [IRE_Potluck]