Senegalese Chicken Yassa
1/4 cup fresh lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper, to t 1/8 teaspoon minced fresh Habanero or other hot chile, 1/4 cup plus 1 tablespoon ...
Ingredients
- 1/4cupfresh lemon juice
- 4large onions, thinly sliced
- 1/4cupplus 1 tablespoon peanut oil
- 1/2cuppimiento-stuffed olives
- 4carrots, scraped and thinly sliced
- 1tablespoondijon-style mustard
- 1/2cupwater
Directions
- 1
1/4 cup fresh lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper, to t 1/8 teaspoon minced fresh Habanero or oth
- 2
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
- 3
Preheat the broiler
- 4
Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan
- 5
Broil them until they are lightly browned on both sides
- 6
Remove the onions from the marinade
- 7
Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent
- 8
Add the remaining marinade and heat through