West African Chicken Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Introduction

also called Yassa also called Yassa
Number of Servings: 8

Ingredients

    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

Directions

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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.