Senegalese Chicken Yassa | Recipe Cart
Senegalese Chicken Yassa with marinated chicken, onions, and habanero pepper, slow-cooked for flavorful results. Perfect for special dinners. Try it now! 🌶🍋Chef's Tip: Marinate overnight for...
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Cooking tools:
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Oven
- Pot
- Dutch oven
- Plate
- Spoon
- Spatula
- Wooden spoon
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Ladle
Ingredients
- 3 chicken leg quarters (leg and thigh)
- 3 chicken breast halves (bone-in)
- 5 onions (about 2 pounds) peeled, halved, and thinly sliced
- 1 habanero or scotch bonnet pepper
- 1/2 cup fresh lemon juice
- 1/4 cup canola oil or olive oil
- 2 tablespoons dijon mustard
- 4 medium garlic cloves, crushed
- 1/2 teaspoon salt
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon cooking oil (olive, canola, or grape seed)
- 1 1/2 cups low-salt chicken broth (I recommend Swanson’s)
- Garnish 1 cup pitted green olives, sliced
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