Senegalese Chicken Yassa
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt and freshly ground black pepper, to taste
1/4 tsp.fresh habanero, minced–plus 1 habanero pricked with a fork
1/4 cup plus 1 Tbsp. peanut oil
3 to 3-1/2 pound frying chicken cut into serving pieces
1/2 cup pimento-stuffed olives
4 carrots, peeled and thinly sliced
1 Tbsp. Dijon-style mustard
In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, 1/4 tsp. of the minced habanero 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 2 hours in the refrigerator.
Preheat the broiler.
Remove the chicken pieces, reserved in 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 and cook them slowly in the remaining 1 Tbsp. of oil in a flameproof 3 quart casserole dish or dutch oven until tender and translucent. Add the remaining marinade and heat through. When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, the olives, carrots, mustard and 1/2 cup of water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.
Recipe from the RecipeSource.