Ingredients with Measurements:
- 4 chicken thighs
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1/2 cup lemon juice
- 1/2 cup vegetable oil
- 2 Scotch Bonnet peppers, seeded and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 2 cups cooked rice
Special equipment needed:
- Large mixing bowl
- Large skillet or Dutch oven
- Tongs or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced onion, minced garlic, lemon juice, vegetable oil, minced Scotch Bonnet peppers, Dijon mustard, dried thyme, salt, and pepper. Mix well.
2. Add the chicken thighs to the bowl and toss to coat well. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
3. Heat a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and marinade to the skillet and cook for about 10 minutes, turning occasionally, until the chicken is browned on all sides.
4. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
5. Remove the chicken from the skillet and set aside. Increase the heat to high and cook the remaining marinade for 5-10 minutes, or until it has reduced and thickened.
6. To serve, place a scoop of cooked rice on each plate, top with a chicken thigh, and spoon the thickened sauce over the chicken. Garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 40-50 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the chicken
- High heat for reducing the marinade
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 540
- Fat: 34g
- Carbohydrates: 26g
- Protein: 34g
- Sodium: 220mg
- Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks
- Lemon juice can be substituted with lime juice
- Vegetable oil can be substituted with olive oil or canola oil
- Scotch Bonnet peppers can be substituted with habanero peppers or jalapeno peppers
Variations:
- Add sliced bell peppers or carrots to the skillet with the chicken for added flavor and nutrition
- Use shrimp or fish instead of chicken for a seafood version of the dish
- Add a can of diced tomatoes to the skillet for a more tomato-based sauce
Tips and tricks:
- Use gloves when handling Scotch Bonnet peppers to avoid skin irritation
- Marinate the chicken for at least 2 hours, or overnight, for maximum flavor
- Use a meat thermometer to ensure the chicken is cooked through and reaches an internal temperature of 165°F
Storage instructions:
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat until heated through, stirring occasionally
Presentation ideas:
- Serve the chicken and sauce on a bed of cooked rice, garnished with chopped parsley and sliced lemons
Garnishes:
- Chopped parsley
- Sliced lemons
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, increase the heat and cook for a few more minutes to thicken it
- If the chicken is not browning evenly, adjust the heat and turn the chicken more frequently
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked through and reaches an internal temperature of 165°F
- Wash hands and utensils thoroughly after handling raw chicken
Food history:
- Chicken Yassa is a popular dish in Senegal, West Africa, and is typically made with chicken marinated in lemon juice and onions, then grilled or sautéed with a spicy onion sauce.
Flavor profiles:
- Tangy, savory, spicy
Serving suggestions:
- Serve hot with a side of cooked rice and steamed vegetables
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Region: Senegalese