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Senegalese Chicken Yassa


"Serve with white rice."
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2 h 20 m servings 498 cals
Original recipe yields 5 servings

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  1. Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
  4. Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
  5. Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.


  • Cook's Note:
  • Substitute 10 chicken thighs for the chicken breast if desired.

Nutrition Facts

Per Serving: 498 calories; 26.4 g fat; 16.5 g carbohydrates; 47.3 g protein; 127 mg cholesterol; 1569 mg sodium. Full nutrition

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There is quite a lot of flavors going on in here but it worked. I did use boneless skinless breast but that was the only change I made. Not the prettiest dish in the world but it is full of flav...