Senegalese Lemon Chicken

Name: Senegalese Lemon Chicken
Yield: 8 servings (serving size: about 4 ounces chicken, 2/3 cup stew, and 1/2 cup rice)
Ingredients: 6 cups sliced onion (about 3 pounds); ⅓ cup fresh lemon juice; 1 teaspoon salt; ½ 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 ½ tablespoons peanut oil; 2 cups thinly sliced carrot; 1 ½ cups less-sodium, fat-free chicken broth; ½ cup pimiento-stuffed olives; ½ cup water; 1 tablespoon Dijon mustard; 1 Scotch bonnet pepper, pierced with a fork; 4 cups hot cooked long-grain rice

2 Ratings
2 Reviews

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 April 2003

Gallery

Credit: 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)

Nutrition Info

Directions

Step 1
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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Step 2
Preheat broiler.
Step 3
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.
Step 4
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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

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.

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gortrixie

11/03/2014

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.

arukin1

12/03/2012

LOOOOOOOOOOOOOOOVVVVVVVVVVVVVVEEEEEEEEEEDDDDD it

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