SENEGALESE POULET YASSA

Senegalese Poulet Yassa image

POSTED FOR ZWT 4. It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either.

Provided by Zurie

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 lbs chicken pieces (1 kg)
4 lbs purple onions, chopped (2 kgs)
1 cup oil
1/2 cup Dijon mustard
2 bouillon cubes
2 teaspoons coarse black pepper
2 teaspoons chili pepper flakes (hot)
2 lemons, juice of
salt, to taste
6 cups cooked rice
1 -2 bell pepper, green, thinly sliced
2 -4 tomatoes, ripe, sliced

Steps:

Fry the chickens in the oil in a deep saucepan until well browned.
Remove chicken, then fry the onions in the same oil. (Here the cook said that the onions should saute for 2 hours at low heat. It sounds way too long, but will render the onions meltingly tender!).
Then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). Simmer slowly for up to an hour.
Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.

Nutrition Facts : Calories 1383.6, Fat 77.6, SaturatedFat 14.5, Cholesterol 103.7, Sodium 770.9, Carbohydrate 135.3, Fiber 9.9, Sugar 23.7, Protein 39