A spicy marinade pulls double duty as the sweet-tart sauce for yassa poulet, a one-pot southern Senegalese dish:
2 tbsp. peanut or canola oil, plus more for brushingIn a large resealable plastic bag, combine the onions, garlic, carrot, vinegar, lime juice, ginger, lime zest, chile, black peppercorns, cayenne, bay leaf, and salt; add the chicken and seal the bag. Refrigerate, occasionally tossing the chicken with the marinade, for at least 4 hours.
Remove the chicken pieces from the bag, reserving the marinade. Set a fine mesh strainer over a large bowl and strain the marinade; reserve the solids and liquids separately. In a large Dutch oven, heat the oil over medium-high heat. Working in batches, add the chicken pieces to the pot and cook, turning once, until golden brown on both sides, about 8 minutes per side; transfer to a plate. Add the allspice to the pot, and cook until fragrant, about 2 minutes. Add the strained marinade solids to the Dutch oven and cook, stirring occasionally, until the onions have softened, about 5 minutes. Return the chicken to the pot, then add the strained marinade liquid.
Transfer the chicken pieces to a serving platter. Turn the heat back up to medium-high and cook, uncovered, until the liquid has almost completely evaporated and the onions are lightly caramelized, about 20 minutes. Season with salt and black pepper to taste, then pour the sauce over the chicken; serve warm with rice.
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