Yassa Poulet

A Senegalese mainstay--Yassa au Poulet Classique is African simplicity at its best: chicken, onions, and spices. The recipe was passed down from a friend of mine who was a frequent traveller in Africa. At her lavishly supplied African banquets, this dish was constant favourite.

I've modified her recipe only slightly (reduced the amount of oil) and also consulted Jessica Harris' The Africa Cookbook.

Ingredients

• 4 Tbs vinegar
• 1/2 c. lemon juice
• 2 Maggi cubes (or equivalent)
• 1 bay leaf
• 3 Tbs Dijon Mustard
• 1/2 c. peanut oil
• 4-6 chopped onions
• salt
• pepper
• cayenne pepper
• 1 habanero chile
• 1 frying chicken (cut into serving pieces) or 3-4 chicken breasts, cubed

1. Combine the ingredients in a large bowl. Prick the chile with the tines of a fork and add it to the marinade. Add the chicken and marinate, covered and refrigerated overnight.
   
2. Remove the chicken from the marinade and broil until lightly brown on both sides.
   
3. Remove the onions from the marinade and sauté in a large cast iron pot.
   
4. Add the marinade and heat until heated through.
5. Add the chicken pieces, lower the heat and simmer for at least 30 minutes.
6. Serve over white rice.