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Senegalese Chicken Yassa Recipe

Recipe by: momamony

"Serve with white rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook50 m
  • Ready In2 h 20 m
  • 1Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
  • 2Preheat grill for medium heat and lightly oil the grate.
  • 3Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
  • 4Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
  • 5Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.
Footnotes
  • Cook's Note:
  • Substitute 10 chicken thighs for the chicken breast if desired.
Ingredients
  • 5 servings
  • 498 cals
  • 4 large onions, finely chopped, or more to taste
  • 3 lemons, juiced
  • 1/2 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 6 cloves garlic, chopped
  • 1 habanero pepper, chopped
  • 2 bay leaves
  • 5 skin-on chicken breast halves, cut in half
  • 1/4 cup oil, or to taste
  • 2 cubes chicken bouillon
  • 1 cube beef bouillon
  • 1/2 cup hot water
  • 1 cup pitted green olives
  • ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    498
    25%
  • Fat:
    26.4
    41%
  • Carbs:
    16.5
    5%
  • Protein:
    47.3
    95%
  • Cholesterol:
    127
    42%

Based on a 2,000 calorie diet

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