Chicken Yassa - Senegalese Braised Chicken

Marinate the chickens in a lemon and salt brine for a short time.

Add 6 cloves of crushed garlic to the marinade.

Squeeze the juice of 1 lemon into the marinade.

Add 1 tablespoon of Dijon mustard and 1 tablespoon of chicken bouillon to the marinade.

Season with mixed herbs, salt, and chili powder to taste.

Add 4 tablespoons of olive oil to the marinade and mix well.

Let the chicken marinate for about 30 minutes.

Prepare rice by boiling water with olive oil and salt before adding rice.

Cook the rice until done, ensuring it is moist.

Heat oil in a pan and caramelize onions until soft.

Add the marinated chicken to the pan with the caramelized onions and cover.

Simmer the chicken until cooked through, adding chili powder and pickles for flavor.

Equipment Needed

Allergens