Senegalese Chicken Yassa

Senegalese Chicken Yassa Serve with white rice.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 50 mins

    TOTAL : 1 hr

    SERVING : 5

    YIELD : 5 servings

  • 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.

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

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

  • 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.

  • 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.

Per Serving: 498 calories; protein 47.3g; carbohydrates 16.5g; fat 26.4g; cholesterol 126.8mg; sodium 1568.9mg. Substitute 10 chicken thighs for the chicken breast if desired.