Chicken Yassa Recipe (Senegalese Chicken)

Ingredients

• 1/2 cup peanut oil (or vegetable oil)
• 3 boneless (skinless chicken breasts, cut in half horizontally to make two thin fillets)
• 4 large yellow onions (roughly chopped)
• 8 tablespoon lemon juice
• 8 tbsp cider vinegar
• 1 bay leaf
• 4 cloves garlic (minced)
• 2 tablespoons Dijon mustard or stone-ground mustard
• 1 jalapeno pepper (seeded and finely chopped (optional))
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons peanut or vegetable oil

Instructions

1. 1

   Combine all the ingredients except for the last 2 tbsp. of oil in a large zip-close bag and allow the chicken to marinate in the refrigerator for 8 hours, or overnight. When ready to cook, remove the chicken from the bag but save the marinade.

2. 2

   Heat a large sauté pan over medium-high heat and add 2 tbsp. of peanut or vegetable oil once hot.

3. 3

   Sauté the chicken for two minutes on each side. Remove and set aside on a plate.

4. 4

   Use a slotted spoon to scoop the onions out of the marinade bag and add them to the hot pan. Cook for 5 minutes. Then add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.

5. 5

   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 and cover.

6. 6

   Simmer until the chicken is cooked through, about another 10-15 minutes. Serve with rice.