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.

Recipe by Cooking Light

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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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Nutrition Facts

422 calories; calories from fat 29%; fat 13.6g; saturated fat 3g; mono fat 5.5g; poly fat 3.6g; protein 32.7g; carbohydrates 40.4g; fiber 3.6g; cholesterol 99mg; iron 3mg; sodium 704mg; calcium 48mg.