Senegalese Chicken Yassa

* Exported from MasterCook II *

SENEGALESE CHICKEN YASSA

Recipe By : COOKING LIVE SHOW #CL8788
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper, to t
1/8 teaspoon minced fresh Habanero or other hot chile,
1/4 cup plus 1 tablespoon peanut oil
One chicken (2 1/2 to 3 1/2 pounds)
cut into serving pieces
1 Habanero or other hot chile, pricked with
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water


In a large nonreactive bowl, prepare a marinade with the lemon juice,
onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place
the
chicken pieces in the marinade, making sure that they are all well
covered,
and allow them to marinate for at least 2 hours in the refrigerator.

Preheat the broiler. 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. Remove the onions from the marinade. Cook them
slowly in the remaining 1 tablespoon oil in a flameproof 3-quart
casserole
or dutch oven until tender and translucent. Add the remaining
marinade and
heat through.

When the liquid is thoroughly heated, add the broiled chicken pieces,
the
pricked chile, olives, carrots, mustard, and 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. Serve hot over white
rice.

Yield: 6 serving

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