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

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Ingredients

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

Nutrition Info

498 calories carbohydrate: 16.5 g cholesterol: 126.8 mg fat: 26.4 g fiber: 2.5 g protein: 47.3 g saturatedFat: 5.5 g servingSize: - sodium: 1568.9 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Directions

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.
Preheat grill for medium heat and lightly oil the grate.
Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
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.
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.

Recipe Yield

5 servings

Recipe Note

Serve with white rice.

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