Recipe: Chicken Yassa

Cook & Food

Chicken Yassa is a true classic in Senegal, a delicious one composed with succulent chicken, caramelized onions  and mustard.

Chicken Yassa is a traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese and African restaurants all over the world.

For best results you must let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest Yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Here is the recipe for you to try it at home. Serves: 5-6

Ingredients:

• 3-4 pounds of chicken , skin- on
• 1-2 lemon sliced
• 2 Large Onions Sliced
• 4 cloves of garlic , minced
• Bay leaf
• 2 cubes Maggie (1 Tablespoon Chicken Bouillon)
• ½ cup olive oil
• 2 Tablespoon mustard
• Salt and pepper
• ½ -1 tablespoon cayenne pepper
• Habanera Pepper (Scotch Bonnet)

Instructions:

• Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt
• Prepare the marinade of lemon juice, onions, pepper, minced garlic, and Maggie. Douse the chicken with the marinate and refrigerate for 2hours , preferably overnight
• Preheat a hot barbecue, grill, griddle or frying pan.
• Place chicken on the grill coated with cooking spray; grill 5 minutes on each side or until browned
• While the chicken cooks. Heat the sauce pan with oil in a deep frying pan and fry the onions with the bay leaves, mustard and marinate juice left over from the chicken for about 5 minutes
• Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
• Add about a cup of water cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes
• Remove from the heat and adjust for seasonings, adding salt and pepper to taste. Discard the bay leaf.
• Arrange the chicken on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.

Let us know what you think.

 

 

 

Cet article est disponible en: Français

Feb. 21, 2016

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *