RCI-MT.004.0722.001

Senegalese Chicken Yassa

Senegalese Chicken Yassa from the Recidemia collection

nut-free
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate

Ingredients

Method

1
In a large bowl, combine the fresh lemon juice, minced habanero, Dijon-style mustard, salt, and freshly ground black pepper to create the marinade.
2
Add the chicken pieces to the marinade, turning to coat all sides evenly, then cover and refrigerate for at least 15 minutes (or up to several hours for deeper flavor).
15 minutes
3
Heat ¼ cup peanut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2 minutes
4
Remove chicken pieces from marinade, reserving the marinade liquid, and place them in the hot oil in a single layer, working in batches if necessary to avoid crowding.
1 minutes
5
Brown the chicken pieces on all sides until golden, approximately 8–10 minutes total, then transfer to a plate.
9 minutes
6
Reduce heat to medium and add the thinly sliced onions to the same pot, stirring occasionally until they begin to soften, about 5 minutes.
5 minutes
7
Add the sliced carrots and the pricked whole habanero to the pot, stirring gently to combine with the onions.
2 minutes
8
Pour the reserved marinade into the pot, scraping the bottom to release any browned bits, then return the browned chicken pieces to the pot along with the pimento-stuffed olives.
1 minutes
9
Bring the mixture to a simmer, then reduce heat to medium-low, cover partially, and simmer gently for 20–25 minutes until the chicken is cooked through and tender and the carrots are soft.
22 minutes
10
Remove and discard the whole pricked habanero before serving, taste for seasoning, and adjust salt and pepper as needed.
1 minutes
11
Serve hot, ladling chicken, vegetables, olives, and sauce over steamed rice or crusty bread to accompany the stew.

What Makes This Variant Distinct

  • Original variant

Cuisines