Senegalese Lemon Chicken

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.


8 servings (serving size: about 4 ounces chicken, 2/3 cup stew, and 1/2 cup rice)

Recipe from

Oxmoor House


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
Cooking spray
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


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.

Preheat broiler.

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.

Jessica B. Harris,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note