- 4 large onions, finely chopped, or more to taste
- 3 lemons, juiced
- 1/2 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
- 1/4 cup oil, or to taste
- 2 cubes chicken bouillon
- 1 cube beef bouillon
- 1/2 cup hot water
- 1 cup pitted green olives
- ground black pepper
- 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.
05/02/2018
recipepes.com
Senegalese Chicken Yassa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
