Chicken Yassa Recipe 
African Recipes from Razzle Dazzle Recipes


Chicken Yassa

1/4 cup freshly squeezed lemon juice

4 large onions, thinly sliced

Salt and freshly ground black pepper, to taste

1/8 teaspoon minced fresh habanero chile, or to taste

5 tablespoons peanut oil, divided

1 frying chicken (2 1/2 to 3 1/2 pounds), cut in serving pieces

1 habanero chile, pricked with a fork

1/2 cup pimento-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 by mixing the lemon juice, onions, salt, pepper, minced chile and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, making sure they are all well-covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.

Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. (Alternately, you can grill until chicken is seared on each side.)

Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the "chileheads"). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over white rice.

6 servings

From "The Africa Cookbook: Tastes of a Continent" by Jessica Harris

Per serving: 364 calories, 31grams protein, 20 grams fat (percent calories from fat, 50), 14 grams carbohydrates, 93 milligrams cholesterol, 211 milligrams sodium, 3 grams fiber.

Serve Chicken Yassa --- which gets an enticing heat from habanero pepper --- over white rice.

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