Senegalese Chicken Yassa

Updated April 3, 2017
print This African recipe is made with lemon juice, hot peppers, olives, carrots, and other seasonings and ingredients. Feel free to use another type of hot pepper, if habaneros seem to hot.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes



  1. In a large nonreactive container, combine the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure they are all coated with the mixture. Refrigerate for at least 2 hours.
  2. Preheat the broiler.
  3. 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.
  4. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon of oil in a saucepan or Dutch oven until tender and translucent. Add the remaining marinade and bring to a full boil.
  5. When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile pepper, the olives, carrots, mustard and 1/2 cup water. 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.
  6. Serve hot over hot cooked white rice.
Makes about 6 servings.

Serves 6

Calories per serving: 394
Fat per serving: 21.8g


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