Senegalese Chicken Yassa

Total time: 16 h 24 min • Active: 2 h 29 min • Inactive: 13 h 55 min

Ingredients

• 4.5 ea onion
• 4 ea garlic
• 0.5 cup lemon juice
• 0.25 cup olive oil
• 3 tbsp dijon mustard
• 1 tbsp green olives
• 4 ea crushed garlic
• 1.5 tsp salt
• 1 ea chicken
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 3 ea carrot
• 1 cup green olives
• 1.5 cup chicken broth
• 6 cup white rice

Steps

1. Mix lemon juice, olive oil, Dijon mustard, scotch bonnet pepper hot sauce, crushed garlic, and salt to make the yassa marinade.≈ 2 min
2. Slice the onions thinly.≈ 5 min
3. Combine the yassa marinade, sliced onions, and chicken pieces in a large bowl.≈ 2 min
4. Refrigerate the marinade mixture with chicken and onions for at least 3 hours (up to 24 hours).≈ 3 h–24 h
5. Pour the chicken broth into the pan to deglaze it, scraping up any browned bits.≈ 2 min
6. Dice the carrots.≈ 5 min
7. Remove the browned chicken pieces from the pan and set aside.≈ 2 min
8. Remove the chicken pieces from the marinade, placing them on a plate, and reserve the remaining marinade mixture.≈ 3 min
9. Separate the reserved marinade mixture into marinade liquid and the marinated onions.≈ 3 min
10. Add the reserved marinade liquid to the pan and stir to combine with the deglazing broth.≈ 1 min
11. Caramelize the marinated onions in the same pan until soft and golden.≈ 15 min
12. Preheat the oven to 350°F (176°C).≈ 15 min
13. Stir the diced carrots and sliced green olives into the caramelized onions.≈ 2 min
14. Return the browned chicken to the pan and pour the onion-carrot-olive mixture and yassa sauce over the top.≈ 3 min
15. Cover the pan and bring the sauce to a boil on the stovetop.≈ 5 min
16. Transfer the covered pan to the preheated oven and bake.1 h 20 min
17. Remove the pan from the oven and let the chicken yassa rest for 10 minutes.10 min
18. Crush the garlic cloves.≈ 3 min
19. Serve the rested chicken yassa over servings of white rice.≈ 5 min
20. Season the marinated chicken pieces with additional salt and black pepper.≈ 1 min
21. Heat olive oil in a large oven-safe pan, then brown the seasoned chicken pieces on all sides.≈ 10 min

Yields

• 6 ea plated chicken yassa