Senegalese Chicken Yassa By Panning The Globe

Senegalese Chicken Yassa By Panning The Globe


RatingDifficultyIntermediate
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Senegalese Chicken Yassa By Panning The Globe
Yields1 Serving
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Senegalese Chicken Yassa is a famously popular recipe throughout west Africa. It's one of those simply delicious dishes: just a few ingredients that are transformed, by the magic of cooking, into an exciting and comforting meal.

Chicken, lots of onions, lemon juice, garlic, dijon mustard and one hot pepper to infuse a perfect amount of kick. After marinating, browning and a slow braise, you get fall-off-the-bone tender chicken and sweet caramelized onions in a captivating sweet-tangy-spicy sauce.

Chicken Yassa is scrumptious West African comfort food that the whole world needs to know about. Delicious tender chicken and lots of caramelized onions in a sweet, spicy, lemony sauce.

 3 chicken leg quarters(leg and thigh)
 3 chicken breast halves (bone-in)
 5 onions(about 2 pounds) peeled, halved, and thinly sliced
 1 habanero or scotch bonnet pepper
Marinade
 ½ cup fresh lemon juice
 ¼ cup canola oilor olive oil
 2 tbsp dijon mustard
 4 medium garlic cloves, crushed
 ½ tsp salt
For Browning and Braising the Chicken
 Freshly ground black pepper
 1 tbsp cooking oil (olive, canola, or grape seed)
 1 ½ cups low-salt chicken broth(I recommend Swanson's)
 Garnish 1 cup pitted green olives, sliced

Ingredients

 3 chicken leg quarters(leg and thigh)
 3 chicken breast halves (bone-in)
 5 onions(about 2 pounds) peeled, halved, and thinly sliced
 1 habanero or scotch bonnet pepper
Marinade
 ½ cup fresh lemon juice
 ¼ cup canola oilor olive oil
 2 tbsp dijon mustard
 4 medium garlic cloves, crushed
 ½ tsp salt
For Browning and Braising the Chicken
 Freshly ground black pepper
 1 tbsp cooking oil (olive, canola, or grape seed)
 1 ½ cups low-salt chicken broth(I recommend Swanson's)
 Garnish 1 cup pitted green olives, sliced
Senegalese Chicken Yassa By Panning The Globe

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