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Yassa Chicken (Senegalese)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.6871
Energy (kCal)492.2577
Carbohydrates (g)93.7697
Total fats (g)6.7202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the lemon juice, vinegar, onions and 2 tbsp of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture. Cover with clear film and leave to marinate for 3 hours. | 2. Heat the remaining oil in a large saucepan and fry the chicken pieces for 4-5 minutes until browned. | 3. Add the marinated onions to the chicken. Fry for 3 minutes, then add the marinade, thyme, chile, bay leaves and half the stock. | 4. Cover the pan and simmer gently over a moderate heat for about 35 minutes, until the chicken is cooked through, adding more stock as the sauce evaporates. | 5. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon juice 2/3 cup 35.7867 11.224 0.5693 0.3904
    malt vinegar 4 tablespoons 12.515999999999998 0.5543 0.0 0.0
    onion 3 sliced 192.0 44.832 5.28 0.48
    peanut oil vegetable 4 tablespoons - - - -
    chicken 2 1/4 - - - -
    thyme 1 sprig - - - -
    green chili pepper 1 seeded chopped 89.955 21.2744 4.4978 0.4498
    bay leaf 2 - - - -
    chicken stock 1 7/8 7/8 162.0 15.885 11.34 5.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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