Chicken With Lemon Mustard Sauce Yassa Food

CHICKEN YASSA

Steps:

• Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
• Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
• Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
• Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.

LEMON MUSTARD CHICKEN

Steps:

• Preheat oven to 350*F
• Place chicken in a large heavy bottom skillet or casserole dish.
• In a bowl add melted butter, mustard, lemon juice, tarragon and salt. Mix well.
• Pour mixture over chicken.
• Bake uncovered for 30 - 40 minutes or until internal temperature of chicken reaches 165*F
• Baste chicken 1/2 way through.
• Baste chicken when you remove it from oven.
• If using a large skillet to cook chicken, remove chicken and leave liquids in skillet. If using a casserole dish, remove chicken and pour liquid into a pot. Set casserole dish aside.
• In a small bowl mix 1 teaspoon cornstarch and 2 teaspoons water. Pour into lemon mustard sauce.
• Bring to a boil and cook until mixture thickens. Put chicken back into skillet and baste with thickened sauce or add chicken back into casserole dish and pour sauce over chicken.
• Serve immediately with rice, noodles or your favorite vegetables.

YASSA (SENEGALESE LEMON CHICKEN)

Steps:

• Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
• Preheat broiler.
• Remove chicken from bags, reserving marinade. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned.
• Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Habanero pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Habanero pepper. Serve over rice.

EASY CHICKEN YASSA

Steps:

• Preheat the oven to 400°F

CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
• Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
• Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
• Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
• Serve chicken with sauce.

POULET YASSA (CHICKEN YASSA) FROM AFRICA

Steps:

• Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
• Remove chicken from the marinade, but save the marinade.
• Cook according to one of the following methods.
• Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
• While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
• Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• Reduce heat.
• Add chicken to the sauce, cover and simmer until chicken is done.
• Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.

CHICKEN YASSA

Steps:

• In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
• Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
• Preheat the broiler.
• Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
• Remove the onions from the marinade.
• Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
• Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
• When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
• Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
• Serve hot over white rice.