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Yassa Chicken (Senegalese)

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“From: “The Essential African Cookbook” by Rosamund Grant. For a less tangy flavor you can add less lemon juice. You can also grill the chicken first instead of frying. Needs to marinate 3 hours.”
READY IN:
4hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the lemon juice, vinegar, onions and 2 tbsp of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture. Cover with clear film and leave to marinate for 3 hours.
  2. Heat the remaining oil in a large saucepan and fry the chicken pieces for 4-5 minutes until browned.
  3. Add the marinated onions to the chicken. Fry for 3 minutes, then add the marinade, thyme, chile, bay leaves and half the stock.
  4. Cover the pan and simmer gently over a moderate heat for about 35 minutes, until the chicken is cooked through, adding more stock as the sauce evaporates.
  5. Serve hot.

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