Chicken Yassa (yassa au poulet)
This is a great chicken recipe from the heart of Senegal. It is tangy and delicious and definitely a great alternative to the everyday chicken recipe. If you will like to make a bigger batch than we have below, simply double or triple the ingredients.
- 6 chicken pieces
- 4 tablespoons fresh lemon juice (Use more if desired)
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Vinegar
- 3 cloves garlic (minced)
- 2 large onions (Thinly sliced) (White onion is preferred)
- 2-3 Bay leaves
- Salt – To taste
- 2 cubes Maggi
- 2 fresh Chilli (Chopped)
- 4 Tablespoons Oil (Divided)
- Combine all listed ingredients except oil. Marinate overnight or longer
- Set a large skillet on high heat and add in half of the oil. Remove the chicken from the marinade and sear on all sides until browned
- Separate the onion and marinade
- Set a large pot on high heat, add in the left over oil. Add the onions and cook until onion is translucent
- Add the reserved marinade, 1 cup water and chicken pieces into the onions. Cover and simmer on low-medium heat until chicken is cooked through .
- Some of the onion pieces will melt to thicken the gravy
- You may add olives, carrot and other vegetables into the chicken
- I made use of Red onion in this recipe but white onion is preferred
- It does not matter if your sauce turns out on the lighter or darker side. Many factors including “char” on chicken, color of onions used and color of dijon mustard will affect the color of the cooked yassa.
Serve chicken Yassa on plain white rice.