*  Exported from  MasterCook II  *
 
                          SENEGALESE CHICKEN YASSA
 
 Recipe By     : COOKING LIVE SHOW #CL8788
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           fresh lemon juice
    4      large         onions, thinly sliced
                         Salt and freshly ground black pepper, to t
      1/8  teaspoon      minced fresh Habanero or other hot chile, 
      1/4  cup           plus 1 tablespoon peanut oil
                         One chicken (2 1/2 to 3 1/2 pounds)
                         cut into serving pieces
    1                    Habanero or other hot chile, pricked with 
      1/2  cup           pimiento-stuffed olives
    4                    carrots, scraped and thinly sliced
    1      tablespoon    Dijon-style mustard
      1/2  cup           water
 
 
 In a large nonreactive bowl, prepare a marinade with the lemon juice,
 onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place 
 the
 chicken pieces in the marinade, making sure that 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 tablespoon 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 chile, olives, carrots, mustard, and 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.
 
 Yield: 6 serving
 
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