1/4 cup fresh lemon juice

4 large onions, thinly sliced

salt, to taste

fresh ground black pepper, to taste

1/8 teaspoon fresh habanero or other hot chile, minced

1/4 cup peanut oil

1 tablespoon peanut oil

1 chicken, cut in pieces

1 habanero or other hot chile, pierced with a fork

1/2 cup pimiento-stuffed olives

4 carrots, thinly sliced

1 tablespoon Dijon mustard

1/2 cup water

In a large non-reactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.

Preheat the boiler. Remove the chicken pieces, reserving the

marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through. When the liquid is thoroughly heated, add broiled chicken pieces, pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.

country : Senegal

course : poultry dish

source : internet <>