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Jim Coleman Recipes

Senegalese Chicken Yassa

For this recipe you will need:

  • ¼ cup fresh lemon juice
  • 4 large onions—thinly sliced
  • Salt and freshly ground black pepper to taste
  • 1/8 teaspoon fresh habanero minced
  • ¼ cup plus 1 tablespoon peanut oil
  • 6 boneless/skinless chicken breasts
  • ½ cup pimento-stuffed olives
  • 4 carrots, scraped and thinly sliced
  • 1 tablespoon Dijon-style mustard
  • ½ cup chicken stock

To prepare this recipe:

In a large glass bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and ¼ cup of the peanut oil. Place the chicken in the marinade, making sure they are all well covered, and allow them to marinate for at least 3 hours in the refrigerator.

Preheat the broiler. 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 form the marinade. Cook them slowly in the remaining 1-tablespoon oil in a 3-quart casserole or Dutch oven until tender and translucent. Add the remaining marinade and heat through.

When the liquid is thoroughly heated, add the broiled chicken, the olives, carrots, mustard and 1/2 cup of stock. 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.

©2005 WHYY