Easiest Way to Make Basque Chicken Yassa

Senegalese Chicken Yassa

Serve this chicken yassa with the senegalese avocado and mango salad with lime juice dressing that milk street food editor matthew card shows off later in this episode (watch him demonstrate a clever.

Recipe Summary Senegalese Chicken Yassa

Serve with white rice.

Ingredients | Basque Chicken Yassa

4 large onions, finely chopped, or more to taste

3 lemons, juiced

½ cup red wine vinegar

2 tablespoons Dijon mustard

6 cloves garlic, chopped

1 habanero pepper, chopped

2 bay leaves

5 skin-on chicken breast halves, cut in half

¼ cup oil, or to taste

2 cubes chicken bouillon

1 cube beef bouillon

½ cup hot water

1 cup pitted green olives

¾ ground black pepper

Directions

Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.

Preheat grill for medium heat and lightly oil the grate.

Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.

Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.

Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.

Substitute 10 chicken thighs for the chicken breast if desired.

Info | Basque Chicken Yassa

prep: 30 mins cook: 50 mins additional: 1 hr total: 2 hrs 20 mins Servings: 5 Yield: 5 servings

TAG : Senegalese Chicken Yassa

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