Senegalese: Yassa
Ingredients:
4 chicken breasts or 6 drumsticks
1 onion, thinly sliced
4 cloves of garlic, minced
1/2 cup of olive oil
1/4 cup of lemon juice
2 tablespoons of Dijon mustard
2 tablespoons of honey
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of ground ginger
Salt and pepper to taste
1 cup of chicken stock
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1/4 cup of chopped scallions
1/4 cup of chopped peanuts (optional)
1/4 cup of raisins (optional)
Lemon wedges for serving
Instructions
In a bowl, mix together the onion, garlic, olive oil, lemon juice, Dijon mustard, honey, cumin, paprika, ginger, salt, and pepper.
Add the chicken to the bowl and toss to coat well. Marinate for at least 2 hours, or overnight for best results.
Heat a large skillet or Dutch oven over medium heat. Add the chicken and marinade to the skillet and bring to a simmer.
Add the chicken stock and bring to a boil. Reduce heat to low and cover the skillet with a lid. Simmer for 30-40 minutes, or until the chicken is cooked through.
Remove the chicken from the skillet and keep it warm. Increase the heat to medium-high and reduce the sauce until it thickens.
To serve, place the chicken on a platter and pour the sauce over it. Garnish with cilantro, parsley, scallions, peanuts and raisins. Serve with lemon wedges on the side.
