As we were making it, I really wondered how it would taste, but it was good. The flavor was wonderful.
Chicken Yassa
This is a recipe from Senegal that is served at special occasions.
1/4 cup lemon juice
4 large onions sliced - I used one large red onion
5 tbsp peanut oil
1 habanero pepper ~ I used a hot pepper that received at the African market
1 2 1/2 - 4 1/2 lb precut chicken - I used 4 chicken breasts
1/2 cup water
salt and fresh ground pepper to taste
In a deep bowl, mix the lemon juice, onions, salt, pepper and 4 tbsp peanut oil. Using a fork pierce the pepper and add to marinade Let the marinade sit for 15 minutes and then check for spiciness. If hot enough remove pepper, if not let stand for a bit longer.
Once marinade spicy enough and you have removed the pepper (I left my pepper in the marinade for the whole time), add chicken and stir to coat. Cover the bowl with plastic wrap and store in refrigerator over night ( I only marinated the meat 6 hours).
To cook, preheat broiler. Remove the chicken pieces from marinade and place on tinfoil on the broiler rack. Broil briefly until the chicken is lightly brown. Place on plate and set aside.
Strain the onions from the marinade. In a large frying pan, heat 1 tbsp peanut oil over medium heat. Add onions and saute until soft and tender.
Add the rest of the marinade and cook until the mixture is heated through evenly.
Add brown chicken pieces and water. Stir to coat.
Lower heat, bring mixture to simmer and cover. Cook at least 30 minutes or until the chicken is completely cooked.
Serve the yassa hot over rice.
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| Enjoy. I ate mine with quinoa |
Even thought we didn't use as much chicken as the recipe called for the marinade seemed to be enough and not too much. If you use more chicken I would probably make more marinade. I would also next time use more onions as most of the flavor of the marinade was in the onions.
Marlys
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