Popular across West Africa, chicken yassa coaxes deep flavor from a handful of simple ingredients: smoky grilled chicken, sweet caramelized onions, tangy lime, bright ginger and spicy Scotch bonnet chile. This version comes from “The Fonio Cookbook” by chef Pierre Thiam (Lake Isle Press, 2019). Mr. Thiam, who was born and raised in Dakar, is the chef and owner of Teranga, a West African restaurant in Harlem. His recipe calls for bone-in chicken legs, but, in southern Senegal, where the dish originated, you might be served other chicken parts, fish yassa or even lamb yassa. The cooking method is flexible: The chicken develops the best smoky char when grilled, but will still be delicious seared in a grill pan or cast-iron skillet.
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Serving Size: 1 serving (291g) | ||
Recipe Makes: 4 servings | ||
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Calories: 99 | ||
Calories from Fat: 64 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.7mg | 5 % | |
Potassium 209.6mg | 6 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 4.8g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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