Senegalese Chicken Yassa

Total time: 16 h 25 min • Active: 2 h 40 min • Inactive: 13 h 45 min

Ingredients

• 5 ea onion
• 3 ea carrot
• 1 cup green olives
• 0.5 cup lemon juice
• 0.25 cup olive oil
• 3 tbsp dijon mustard
• 1 tbsp scotch bonnet pepper hot sauce
• 4 ea garlic
• 1.75 tsp salt
• 5 ea sliced onions
• 1 ea chicken
• 1 cup marinade mixture
• 1 ea marinated chicken
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1.5 cup chicken broth
• 1.5 cup long grain white rice
• 3 cup water

Steps

1. Combine sliced onions, chicken pieces, and the marinade mixture in a bowl, cover, and refrigerate for 3–24 hours.≈ 3 h–24 h
2. Preheat oven to 177°C (350°F).≈ 15 min
3. Heat 2 tbsp olive oil in a large oven-safe pan over medium heat until shimmering.≈ 2 min
4. Remove chicken pieces from the marinade, reserving the marinade for later.≈ 2 min
5. Season drained chicken pieces with ½ tsp salt and ½ tsp black pepper.≈ 1 min
6. Brown seasoned chicken in the hot oil, turning occasionally, until golden on all sides.8 min
7. Transfer browned chicken to a plate and set aside.≈ 1 min
8. Add marinated onions to the pan and cook, stirring occasionally, until deeply caramelized.10 min
9. Slice 1 cup of green olives.≈ 2 min
10. If using carrots, peel and dice 2–3 medium carrots into small cubes.≈ 5 min
11. Add sliced olives and diced carrots (if using) to the caramelized onions and stir to combine.2 min
12. Pour 1½ cups chicken broth into the pan and scrape up browned bits to deglaze.≈ 2 min
13. Stir the reserved marinade into the deglazed sauce until combined.1 min
14. Return browned chicken to the pan and pour enriched sauce over it.1 min
15. Spoon the onion-carrot-olive mixture over the assembled chicken in sauce.1 min
16. Cover the pan and bring the contents to a boil over medium heat.≈ 5 min
17. Transfer the covered pan to the preheated oven and bake for 80 minutes, until chicken is tender.≈ 1 h 20 min
18. Rinse 1½ cups long grain white rice under cold water until the water runs clear.≈ 3 min
19. Bring 3 cups water to a boil in a pot; add the rinsed rice and a pinch of salt, cover, reduce heat to low, and simmer until water is absorbed (about 18 minutes).18 min
20. Fluff the cooked rice with a fork.≈ 1 min
21. Whisk together ½ cup lemon juice, ¼ cup olive oil, 3 tbsp Dijon mustard, 1 tbsp scotch bonnet pepper hot sauce, 4 crushed garlic cloves, and 1 tsp salt until smooth.≈ 3 min
22. Serve the baked chicken yassa over the fluffed cooked rice.≈ 2 min
23. Peel, halve, and thinly slice 4–5 large onions.≈ 10 min

Yields

• 4 ea baked chicken yassa