Senegalese Chicken Yassa is an exciting, spicy and delicious recipe that is perfect for celebrating holidays or for any cool weather meal.
Senegalese Chicken Yassa

Senegalese Chicken Yassa
Recipe type: Main Course
Cuisine: African
Serves: 6
  • 1/4 Cup fresh lemon juice
  • 4 large onions; thinly sliced
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/8 teaspoon minced fresh habanero chile (or other hot chile, to taste)
  • 1/4 Cup peanut oil; plus
  • 1 Tablespoon peanut oil
  • 1 chicken (2 1/2 to 3 1/2 pounds); cut serving pieces
  • 1 habanero or other hot chili; pricked with a fork
  • 1/2 Cup pimiento-stuffed or plain green pitted olives
  • 4 carrots; scraped, sliced thin
  • 1 Tablespoon Dijon-style mustard
  • 1/2 Cup water
  • 6 servings cooked rice; hot
  1. 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.
  2. Preheat the broiler.
  3. 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 the onions 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.
  4. When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard, and water.
  5. Stir to mix well, then bring the yassa slowly to a boil.
  6. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
  7. Serve hot over cooked white or prepared rice.
This variation on the classic yassa theme uses carrots and pimiento-stuffed olives to create a rich chicken stew. You can double this recipe because yassa is even better the next day. It also freezes well.


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