How to Make Shelia's Chicken Yassa - A Step-by-Step Guide

Shelia's Chicken Yassa is a beloved West African dish that is packed with bold and vibrant flavors. This dish hails from Senegal and is a staple in many households throughout the country. The star of the show is the tender and juicy chicken, marinated in a tangy and spicy sauce that is sure to tantalize your taste buds.

Yassa, the marinade for this dish, is a unique combination of ingredients that create a harmonious blend of sweet, sour, and spicy flavors. The marinade typically cons...

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Ingredients

  • ⅓ cup lemon juice
  • ¼ cup olive oil
  • ¼ cup spicy brown mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper, or to taste
  • 1 tablespoon lemon-pepper seasoning
  • ½ teaspoon salt
  • 3 pounds skinless chicken leg quarters
  • 2 medium lemons, halved
  • ¼ cup olive oil
  • 3 medium onions, thinly sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium carrot, peeled and sliced diagonally
  • 1 teaspoon minced garlic
  • ⅓ cup lemon juice
  • ½ cup low-sodium chicken broth
  • ½ cup pitted green olives
  • 3 cups cooked white rice

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
  • Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
  • Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
  • Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
  • Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Arrange grilled chicken over vegetables in the skillet.
  • Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
  • Nutrition

    951 cal.

    • Total Fat: 51g
    • Saturated Fat: 10g
    • Cholesterol: 215mg
    • Sodium: 1494mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 69g
    • Vitamin C: 128mg
    • Calcium: 145mg
    • Iron: 7mg
    • Potassium: 1087mg