West African Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 387.8
  • Total Fat: 9.0 g
  • Cholesterol: 97.0 mg
  • Sodium: 823.3 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 39.0 g

View full nutritional breakdown of West African Chicken Stew calories by ingredient
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also called Yassa also called Yassa
Number of Servings: 8


    1/3 cup lemon juice
    6 cups slice onion (about 5 large onions)
    1/2 tsp white pepper (black is OK)
    1 tsp salt
    1 jalapeno pepper, seeded, deveined and halved
    2 lbs skinned chicken thighs, fat removed
    2 lbs skinned chicken breasts, fat removed
    1 1/2 Tbsp peanut oil
    Pam (or other brand) cooking spray
    2 c thinly sliced carrots
    1 1/2 c fat-free, low-sodium chicken broth
    1/2 c green olives (Spanish style stuffed w/pimientos)
    1/2 c water
    1 Tbsp Dijon mustard
    1 1/2 tsp cayenne pepper
    4 cups cook long-grain white rice, or brown, or wild rice
    2 fresh lemons, sliced
    1/4 c dry-roasted peanuts, lightly crushed


Combine the 1st 5 ingredients, then divide among 2 zip-loc bags. Put equal amounts of chicken in each bag, seal, toss well, and refrigerate for 3 hours, turning now & again.

Preheat oven broiler. Spray broiler cooking rack with cooking spray.

Remove chicken from bags, set marinade aside. Broil chicken about 6 minutes on each side until lightly browned all around.

Strain the marinade through a seive or colander over a bowl, keep the marinade and the onion. Over medium-high heat, place peanut oil in Dutch oven until hot. Add onion to pan and saute for 5 minutes. Add the reserved marinade and bring to a boil for 1 minute, add remaining ingredients and browned chicken.

Cover, reduce heat, and simmer until chicken is cooked, about 1 hour depending on thickness of your chicken pieces. Serve over rice. Add a slice of lemon and a sprinkle of crushed peanuts across top to add extra pizzaz to your dish!

Makes 8 servings (so about 4 oz of chicken, 2/3 cup of juices & veggies and 1/2 cup of rice.)

You may replace the cayenne pepper with a habanero or Scotch bonnet pepper-pierced several times with a fork, to be removed before serving, if you want it spicier.

Number of Servings: 8

Recipe submitted by SparkPeople user TRAINOF4.

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