Chicken Yassa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup water
- juice of 3 lemons
- salt and freshly ground pepper to taste
- 5 tablespoons peanut oil
- 3 large onions, sliced
- 1 (or more) hot red guinea pepper-type chile, cut into small pieces
- one 2 1/2- to 3 1/2-pound chicken, cut into pieces
- Carbohydrate 11 g(4%)
- Cholesterol 116 mg(39%)
- Fat 35 g(53%)
- Fiber 2 g(10%)
- Protein 30 g(60%)
- Saturated Fat 9 g(43%)
- Sodium 861 mg(36%)
- Calories 475
Preparation Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there. Reprinted with permission from Iron Pots and Wooden Spoons by Jessica B. Harris. © 1999 Fireside/Simon & Schuster, Inc.
Preparation Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there. Reprinted with permission from Iron Pots and Wooden Spoons by Jessica B. Harris. © 1999 Fireside/Simon & Schuster, Inc.
