Senegalese Chicken Yassa recipe

All Recipes Soups, Stews and Chili Recipes Stews Chicken

Ingredients

4 large onions, finely chopped, or more to taste
3 lemons, juiced
½ 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
¼ cup oil, or to taste
2 cubes chicken bouillon
1 cube beef bouillon
½ cup hot water
1 cup pitted green olives
¾ ground black pepper

Nutrition Info

498 calories
carbohydrate: 16.5 g
cholesterol: 126.8 mg
fat: 26.4 g
fiber: 2.5 g
protein: 47.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1568.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 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.

  2. Preheat grill for medium heat and lightly oil the grate.

  3. Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.

  4. Heat 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.

  5. Crumble 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.

Recipe Yield

5 servings

Recipe Note

Serve with white rice.

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