*  Exported from  MasterCook II  *
                          SENEGALESE CHICKEN YASSA
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : African                          Chile Pepper
                 Poultry                          Rcrockett
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           fresh lemon juice
    4      large         onions -- thinly sliced
                         Salt and freshly ground black pepper -- to 
      1/8  teaspoon      fresh habanero* -- minced
                         plus 1 habanero*  pricked with a fork
      1/4  cup           plus 1 tablespoon peanut oil
    1                    chicken (2 1/2-3 1/2 lbs) -- cut in serving 
      1/2  cup           pimiento-stuffed olives
    4                    carrots, scraped and -- thinly sliced
    1      tablespoon    Dijon-style mustard
 *or other hot chile pepper, to taste
 In a large nonreactive bowl, prepare a marinade with the
  lemon juice, onions, salt, pepper, the  1/8 teaspoon
  minced chili and  1/4 cup of the peanut oil. Place the
  chicken pieces in the marinade, making sure they are all
  well covered, and allow them to marinate for at least 2
  hours in the refrigerator.
 Preheat the broiler. Remove the chicken pieces, reserving
 the marinade, and place them in a shallow roasting pan.
 Broil them until they are lightly browned on both sides.
 Remove the onions from the marinade. Cook them slowly in
 the remaining 1 tables poon oil in a flameproof 3-quart
 casserole or dutch oven until tender and translucent. Add
 the remaining marinade and heat through.
 When the liquid is thoroughly heated, add the broiled
  chicken pieces, the pricked chili, the olives, carrots,
  mustard and 1/2 cup water. Stir to mix well, then bring
  the yassa slowly to a boil. Lower the heat and simmer for
  about 20 minutes, or until the chicken is cooked through.
  Serve hot over white rice.
 Per serving without the white rice: 406 calories, 30 gm
 protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol,
 5 gm saturated fat, 405 mg sodium
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 NOTES : (6 servings)
        This variation on the classic yassa theme uses carrots and
        pimiento-stuffed olives to create a rich chicken stew.
        I often double this recipe because yassa is even better the
        next day. It also freezes well.