West African 50 min
Chicken Yassa (Senegalese)
LemonyOne-PotWest African
Ingredientsfor 2
400
Cal
34g
Protein
18g
Carbs
22g
Fat
- 12 lbs chicken pieces (legs and thighs)
- 24 large onions, thinly sliced
- 31/3 cup lemon juice
- 43 tbsp vegetable oil
- 52 tbsp Dijon mustard
- 64 cloves garlic, minced
- 71-2 scotch bonnet peppers
- 81/2 cup green olives
- 9Salt and pepper to taste
- 10Rice for serving
Instructions
- 1
Marinate chicken in lemon juice, 1 tbsp oil, garlic, mustard, salt, and pepper for at least 2 hours.
- 2
Heat 2 tbsp oil in a pot. Brown chicken on all sides, about 4 minutes per side. Remove.
- 3
In the same pot, add sliced onions. Cook on medium heat for 15-20 minutes until very soft and caramelized.
- 4
Return chicken to the pot on top of the onions. Add the marinade liquid, olives, and scotch bonnet pepper.
- 5
Cover and simmer on low for 25-30 minutes until chicken is falling-off-the-bone tender.
- 6
Remove scotch bonnet before serving (unless you want it fiery).
- 7
Serve over white rice with the lemony caramelized onion sauce ladled generously on top.