Description
A vibrant Senegalese dish of marinated chicken in zesty lemon, garlic, and spices, renowned for its deep flavors without heavy sauces.
Ingredients
Scale
- 1 Whole Chicken (preferably skinless)
- 2 Onions, sliced
- 4 Garlic cloves, minced
- Juice of 2 Lemons (freshly squeezed)
- 2 tbsp Dijon mustard
- 2 tbsp Vegetable oil
- 1 cup Chicken broth (low-sodium)
- Salt and pepper to taste
- 1 tsp Cayenne or paprika (optional)
Instructions
- In a large bowl, combine lemon juice, minced garlic, Dijon mustard, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes, ideally overnight.
- In a pan, heat vegetable oil over medium heat. Add the sliced onions and sauté until translucent and slightly caramelized, about 10 minutes.
- Remove chicken from the marinade (reserve marinade). Add chicken pieces to the pan, browning on all sides for about 10 minutes.
- Pour reserved marinade and chicken broth into the pan, ensuring chicken is almost covered. Reduce heat to low and simmer uncovered for 30 minutes.
- Taste sauce and adjust seasonings; serve once the chicken is cooked through at 165°F internal temperature.
- Transfer chicken to a serving dish, spoon sauce on top, and serve hot, ideally with rice or couscous.
Notes
For enhanced flavor, marinate the chicken for several hours or overnight. Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Senegalese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Yassa Chicken, Senegalese cuisine, marinated chicken, lemon garlic chicken, healthy chicken recipe