Poulet Yassa (Senegalese Chicken)

You can never have too many beverage recipes, so give Poulet Yassa (Senegalese Chicken) a try. This recipe makes 6 servings with 308 calories, 13g of protein, and 24g of fat each. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 815 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 9 hours. A mixture of jalapeno pepper, vegetable oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by The Wanderlust Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. If you like this recipe, you might also like recipes such as Senegalese Lemon Chicken, Senegalese-Style Grilled Chicken with Lemon and Onions, and Poulet's Chanterelle Chicken.

Servings: 6

Preparation duration: 480 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 bay leaf

½ tsp. black pepper

½ tsp. cayenne pepper

8 Tbsp. cider vinegar

4 cloves garlic, minced

1 jalapeno pepper, seeded and finely chopped (optional)

8 Tbsp. lemon juice

½ cup peanut oil (or vegetable oil)

1 tsp. salt

3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets

2 Tbsp. Dijon or stone-ground mustard

2 Tbsp. peanut or vegetable oil

4 large yellow onions, roughly chopped

Equipment:

frying pan

slotted spoon

Cooking instruction summary:

Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.

 

Step by step:


1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.

2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side.

3. Remove, and set aside on a plate.Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes.

4. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes).

5. Serve with rice.


Nutrition Information:

Quickview
318k Calories
13g Protein
24g Total Fat
12g Carbs
6% Health Score
Limit These
Calories
318k
16%

Fat
24g
37%

  Saturated Fat
7g
44%

Carbohydrates
12g
4%

  Sugar
5g
6%

Cholesterol
36mg
12%

Sodium
515mg
22%

Get Enough Of These
Protein
13g
27%

Vitamin B3
6mg
31%

Vitamin B6
0.59mg
30%

Selenium
20µg
29%

Vitamin C
19mg
24%

Vitamin E
3mg
22%

Phosphorus
160mg
16%

Manganese
0.27mg
14%

Potassium
416mg
12%

Vitamin B5
0.99mg
10%

Fiber
2g
8%

Magnesium
30mg
8%

Vitamin B1
0.11mg
7%

Folate
26µg
7%

Vitamin B2
0.09mg
6%

Zinc
0.58mg
4%

Copper
0.07mg
4%

Calcium
36mg
4%

Iron
0.63mg
4%

Vitamin K
2µg
3%

Vitamin A
113IU
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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