This hearty chicken recipe has some trademark French ingredients like Dijon mustard and bouillon, but gets a lot of its flavor from traditional Senegalese ingredients such as chili pepper flakes, coarse black pepper and lemon juice, making a zesty and spicy dish.
POULET YASSA (SENEGALESE CHICKEN)
A popular, Senegalese dish, this tender chicken is marinated in an onion-lemon-vinegar mixture that then cooks down into a completely delectable sauce that is amazing.
1/2 cup peanut oil (or vegetable oil)
3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets
4 large white onions, roughly chopped
8 Tbsp. lemon juice
8 Tbsp. cider vinegar
1 bay leaf
4 cloves garlic, minced
2 Tbsp. Dijon or stone-ground mustard
1 jalapeno pepper, seeded and finely chopped (optional)
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
2 Tbsp. peanut or vegetable oil
Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
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