chicken yassa

J-P’s super-secret surprise dish: a Senegambian preparation he first had at the World Bank cafeteria. His recipe changes every time, but you’re aiming for tender chicken in a pungent, spicy sauce, with citrus, olives, vinegar, mustard, chiles, and above all, onions. Someone has pinned down a recipe that’s much like ours here. We’ll be eating on this for a couple of nights yet, and I don’t expect it to get old.


1 Response to “chicken yassa”

  1. July 19, 2010 at 11:17

    This pot full of chicken and citrus looks too good to resist! I love it! Reminds me of the Moroccan dish of chicken and olives and preserved lemons

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