It may be hard to see under all those onions, but there's chicken there! Yassa chicken is a Senegalese recipe that's become popular throughout West Africa. It's a stewed chicken that's tasty and moist with a tangy lemon onion sauce. It's a fairly simple recipe, but does need to marinate for at least 2 hours, preferably overnight, so you'll have to plan ahead. Serve it with rice and you've got a tasty West African dinner. Other than the fact that Pea doesn't like onions, we all enjoyed this dish (with onions removed for her).
- 4 chicken pieces (breasts, thighs)
- 3 large onions, finely sliced
- 2 garlic cloves, minced
- 6 carrots, finely sliced
- 1/2 cup of lemon juice
- 1/4 cup + 2 tbsp vegetable oil, divided (or peanut oil if you have it)
- 2 tbsp grainy or dijon mustard
- good pinch of cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup of water
1. Prepare the marinade with the onions, garlic, lemon juice, mustard, cayenne and 1/4 cup of oil. Put the chicken pieces in the marinade, and marinate for at least 2 hours, up to overnight.
2. Remove the chicken pieces and reserve the marinade. Heat the 2 tbsp of oil in a large saute pan, and brown the chicken on both sides, about 2 minutes on each side. Put the chicken aside. With a slotted spoon, take out the onions from the marinade, and saute them on low until they are soft, for about 6-8 minutes.
3. Add the rest of the marinade, the water and the sliced carrots in the pan with the onions and bring to a boil. Once boiling, reduce to a simmer and add the chicken. Cover and cook on low for 25 minutes, until the chicken is cooked through.
4. Serve with rice and enjoy!