| Citrus-Infused Chicken Yassa with Caramelized Onions |
A flavor-packed Senegalese dish featuring chicken marinated in ci... |
Senegalese, Braised Chicken, West African Cuisine |
{"title":"Citrus-Infused Chicken Yassa with Caramelized Onions","description":"A flavor-packed Senegalese dish featuring chicken marinated in citrus and spices, then braised with caramelized onions.","prep_time":"15 mins (plus 8 hrs marinating)","cook_time":"1 hr 45 mins","total_time":"10 hrs","servings":"4 servings","tags":["Senegalese","Braised Chicken","West African Cuisine"],"notes":"The recipe balances the sweetness of caramelized onions with citrus and allows for additional ingredients like olives and bell peppers. It can be prepared ahead and stored for up to 5 days.","full_ingredient_list":["2 pounds (900g) bone-in, skin-on chicken legs","\u00bd cup (120ml) fresh lemon juice","\u00bd small yellow onion, diced","1 tablespoon (15ml) fresh lime juice","2 tablespoons (30ml) neutral oil","2 Scotch bonnet or habanero peppers","3 medium (8-ounce; 225g) yellow onions","3 garlic cloves, minced","1 teaspoon (5ml) Dijon mustard","3 cups (710ml) chicken stock or low-sodium broth","1 bay leaf","Kosher salt","Freshly ground black pepper","Cooked rice, couscous, or fonio","Lime or lemon wedges"],"components":[{"name":"Marinated Chicken","ingredients":[{"name":"bone-in, skin-on chicken legs","quantity":"2 pounds (900g)","preparation_notes":"","substitutions":[]},{"name":"fresh lemon juice","quantity":"\u00bd cup (120ml)","preparation_notes":"from about 2 large lemons","substitutions":[]},{"name":"yellow onion","quantity":"\u00bd small, diced","preparation_notes":"","substitutions":[]},{"name":"fresh lime juice","quantity":"1 tablespoon (15ml)","preparation_notes":"from about 1 lime","substitutions":[]},{"name":"neutral oil","quantity":"1 tablespoon (15ml)","preparation_notes":"","substitutions":["vegetable oil","peanut oil"]},{"name":"Scotch bonnet or habanero pepper","quantity":"1","preparation_notes":"stemmed and finely chopped","substitutions":[]},{"name":"Kosher salt","quantity":"1 teaspoon (4g)","preparation_notes":"use half as much table salt by volume or the same weight","substitutions":[]}],"tools_and_equipment":["Large bowl or zipper-lock bag"],"instructions":[{"step_number":1,"description":"Combine chicken, lemon juice, diced onion, lime juice, oil, Scotch bonnet pepper, and salt in a large bowl or bag. Mix until well combined. Cover or seal and refrigerate to marinate for 8 to 12 hours.","tips":""}]},{"name":"Yassa Braise","ingredients":[{"name":"neutral oil","quantity":"1 tablespoon (15ml)","preparation_notes":"","substitutions":["vegetable oil","peanut oil"]},{"name":"yellow onions","quantity":"3 medium, thinly sliced","preparation_notes":"","substitutions":[]},{"name":"garlic cloves","quantity":"3, minced","preparation_notes":"","substitutions":[]},{"name":"Dijon mustard","quantity":"1 teaspoon (5ml)","preparation_notes":"optional","substitutions":[]},{"name":"chicken stock","quantity":"3 cups (710ml)","preparation_notes":"or low-sodium broth","substitutions":[]},{"name":"Scotch bonnet or habanero pepper","quantity":"1","preparation_notes":"pierced with a fork","substitutions":[]},{"name":"bay leaf","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"Kosher salt","quantity":"to taste","preparation_notes":"","substitutions":[]},{"name":"Freshly ground black pepper","quantity":"to taste","preparation_notes":"","substitutions":[]}],"tools_and_equipment":["Dutch oven","Thin metal spatula"],"instructions":[{"step_number":1,"description":"Preheat a Dutch oven with oil over medium-high heat. Blot chicken dry from marinade and brown pieces, skin-side down, for about 6 minutes. Flip and brown other side for 5 minutes. Remove from heat and set aside on a platter.","tips":"Blotting helps achieve a better sear."},{"step_number":2,"description":"Lower to medium heat, cook sliced onions in the same pot, stirring frequently until soft, about 7 minutes. Continue to stir and scrape occasionally for about 15 more minutes until dark brown and caramelized.","tips":"Caramelizing the onions slowly at this stage develops deep flavor."},{"step_number":3,"description":"Add garlic and mustard, stir well to blend, and cook briefly until fragrant, about 1 minute.","tips":"Adding garlic and mustard at the end prevents them from burning."},{"step_number":4,"description":"Introduce chicken stock, pierced pepper, bay leaf, and chicken with juices into the pot, mixing with the onions. Season lightly with salt and pepper. Bring to boil over high heat.","tips":"Ensure that the chicken pieces are partially submerged."},{"step_number":5,"description":"Reduce to medium-low and simmer, stirring occasionally until chicken is thoroughly cooked and tender, about 1 hour.","tips":"If needed, adjust seasoning with more salt."}]}]} |
