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Sunday, November 24, 2013

Poulet Yassa

In Senegal, there are a few dishes that you will see on every menu - at restaurants and in homes. Poulet Yassa is an oniony, stewy dish that is glorious over white rice. Everyone makes it a little differently - from light and tart, to an almost sweet, rich sauce in which the onions are caramelized. Either way, crack the windows and put on some goggles.

1/4 cup peanut oil
3-4 bone-in, skin-on chicken breasts
6 onions - halved and sliced
8 tbsp lemon juice
8 tbsp vinegar
1 bay leaf
4 cloves of garlic, minced
2 tbsp dijon mustard
1 tsp soy sauce
1 tsp red pepper flakes
Green olives (optional)

1. In a large dutch oven, heat the oil and brown the chicken on all sides. Remove from pan and set aside.

2. Add the onions to the pot and saute on low to medium heat until soft and translucent - this will take a while and let them cook slowly.

3. Add the remaining ingredients. If too dry - add a little chicken stock but be careful not to make it soupy. Then add the chicken back to the pot and cook with the onions until cooked through.

Serve on white rice or couscous.

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