This chicken stew, called yassa in Senegal, is the first West African dish I tasted on the continent. Now, it's my good luck dish.
6 cups sliced onion (about 3 pounds)
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño pepper, seeded and minced
4 chicken breast halves (about 2 pounds), skinned
4 chicken leg quarters (about 2 pounds), skinned
1 1/2 tablespoons peanut oil
2 cups thinly sliced carrot
1 1/2 cups less-sodium, fat-free chicken broth
1/2 cup pimiento-stuffed olives
1/2 cup water
1 tablespoon Dijon mustard
1 Scotch bonnet pepper, pierced with a fork
4 cups hot cooked long-grain rice
How to Make It
Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
Remove chicken from bags, reserving marinade. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.
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I have made this many times and loved it. I don't use a scotch bonnet pepper, but instead add about a teaspoon of scotch bonnet pepper sauce, much more exciting flavour, but not too hot for my 11 year old. I also upped the lemon juice to 1/2 a cup to make splitting it between the bags easier. we all fight over the olives, so add a little more if you are olive lovers. If i'm not too worried about calories I will add back in about a tablespoon of the drippings from the broiler pan, all the chickeny lemony goodness ends up in there!
Oh also, we use all skinless boneless chicken thighs because I hate a meal where you have to pick the meat off the bones.
I know people want folks to review the recipe as is, but I've made this probably about 20 times now and these are the changes I've made to really tweak it and change it from really good to awesome.