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Yassa Chicken

Recipe from: Cazamance

Austin's Cazamance Trailer serves up sizzling Senegalese cuisine.

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2 pounds of chicken (white or dark meat)
4 white onions, sliced julienne
2 red bell peppers, sliced julienne
2 poblano peppers, sliced julienne
2 cloves of garlic, minced
1 teaspoon dried thyme
2 tablespoons lemon pepper
1 tablespoon Dijon mustard
1 cup green olives, sliced
Salt to taste
Cayenne pepper to taste (optional)
1 cup olive oil
1 cup water

In a bowl, combine the chicken, onions, red bell pepper, and poblano pepper.

Add the garlic, thyme, lemon pepper, Dijon mustard, green olives, salt, and cayenne pepper.

Coat the mixture with half of the olive oil. Mix all ingredients well and set aside in the refrigerator for 30 minutes.

Separate the chicken from the mixture and sear on medium-high heat until each side is brown.

In a deep pan heat up the remaining olive oil and sauté the mixture until golden brown.

Add the seared chicken to the mixture and mix well.

Add the water.

Reduce heat to medium and simmer for 10 minutes.

Remove from heat let cool for 1 minute. Serve.

Yassa Chicken is traditionally served with rice, but at the Cazamance Food Truck, they serve it on a wrap or bread bowl as “bunny chow.”

Yield: 6 servings