Yassa Poulet (Senegalese Chicken)
1/4 cup fresh lemon juice
4 large onions ~ thinly sliced
salt and freshly ground black pepper ~ to taste
1/8 teaspoon fresh habanero pepper (or any other hot chili pepper), minced
1 habanero pepper, pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
2-3 pound chicken ~ cut into serving pcs
4 carrots ~ thinly sliced
1 TB Dijon mustard
1. In a large glass bowl (do not use metal), prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 3 hours in the refrigerator.
2. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tables poon oil in a casserole dish until tender and translucent. Add the remaining marinade and heat through.
3. When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, carrots, mustard and 1/2 cup water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 30 minutes, or until the chicken is cooked through. Serve hot over white Basmati rice.
~*~ From some African source ~*~