Chicken with Lime Yassa Ginaar Recipe

4      Reviews by:    Kenny Bruce   Chicken with Onion and Lime Recipe marinates chicken in lime juice and then braises with onions to create this very unique and tasty Senegalese chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    African    Servings:6 Calories per Serving:510 Print Preview Rate This Recipe Prep Time:   2 Hours 20 Minutes Cook Time:   25 Minutes Total Time:   2 Hours 45 Minutes

INGREDIENTS

• 1 whole chicken cut into pieces
• 4 Tbl peanut oil
• 3 Tbl lime zest
• 1 habanero pepper, seeded and minced
• 1 Tbl salt
• 1 tsp black pepper
• 6 Tbl lime juice
• 1/4 cup water
• 2 tsp chicken bouillon
• 3 yellow onions, medium, sliced thin

DIRECTIONS

• Combine 3 Tbl peanut oil, lime zest, habanero pepper, salt and pepper to make paste. Set aside 2 tsp of the paste. To the remaining paste add lime juice and chicken bouillon and mix well to make a marinade.
• Place chicken into large bowl. Pour marinade over chicken to coat well. Add thinly sliced onions to bowl and toss in marinade. Marinate chicken and onions for at least one hour at room temperature or two hours in refrigerator.
• Remove chicken from marinade and pat dry. Head tablespoon of peanut oil in large pot over medium high heat. Add chicken to pot, skin side down, to brown but not to crisp - about 4 - 5 minutes total, both sides. Remove chicken and set aside. Remove onions from marinade and add to pot and stir well - retain marinade. Add 1/4 cup water to pot and stir well to deglaze the pot. Reduce heat to medium, cover onions and cook, stirring occasionally for 15 to 20 minutes.
• Add marinade to pot and stir well. Add chicken to pot, on top of and in onions and cook covered until chicken is done with internal temperature of 170°F. Remove chicken and set aside. Add two teaspoonfuls paste reserved at beginning. Stir well. Remove onions to serving platter, top with chicken, serve and enjoy!!

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