Senegalese Braised Chicken with Onions and Lime (Chicken Yassa)
With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.
tablespoons peanut oil, divided
tablespoons grated lime zest, plus 6 tablespoons lime juice
01In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
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