Senegalese Chicken Yassa

Discover the mouthwatering flavors of Senegalese Chicken Yassa. Learn how to make this delicious dish with our easy-to-follow recipe.

Senegalese Chicken Yassa

Ingredients

• 4 boneless skinless chicken thighs

• 3 onions peeled and julienned

• 3 Habanero peppers

• ½ cup lemon juice

• ¼ cup vegetable oil

• 2 Tablespoons Dijon mustard

• 3 teaspoons minced garlic

• 1 Tablespoon vegetable oil

• 1 ½ cup chicken broth

• Salt and pepper

Method

1. Mix the oil, lemon juice, garlic, and Dijon mustard in a bowl to make the marinade.

2. Add the cut-up chicken thighs into a gallon zip lock bag and cover with the marinade. Refrigerate for at least 2 hours.

3. In a large stock pot or Dutch oven, add the second amount of vegetable oil and brown the marinated chicken on both sides while seasoning with salt and pepper.

4. Remove the chicken after browning and set aside on a plate.

5. Add the onions to the stock pot along with the 3 habaneros, add the remaining marinade, and sauté everything until the onions are caramelized.

6. Place the browned chicken back into the pot and add the chicken broth; bring the heat to a boil, reduce to a simmer, cover the pot with a lid, and cook for 30 minutes.

7. It is finished When the chicken reaches an internal temperature of 165 degrees.

Serve with rice. Servings: 6