Senegalese Chicken Yassa

Broaden your knowledge of world cuisine with this Senegalese yassa stew made with grilled chicken, lemon juice, vinegar, and green olives.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 498 Calories

Ingredients

• ½ cup hot water
• 1 cube beef bouillon
• 2 cubes chicken bouillon
• 2 bay leaves
• 6 cloves garlic, chopped
• ½ cup red wine vinegar
• 3 lemons, juiced
• 2 tablespoons Dijon mustard
• 1 cup pitted green olives
• 1 habanero pepper, chopped
• 4 large onions, finely chopped, or more to taste
• 5 skin-on chicken breast halves, cut in half
• ¼ cup oil, or to taste
• ¾ ground black pepper

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.

Step 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.

Step 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.