Yassa Chicken, also called Poulet Yassa is a traditional and popular Senegalese dish, characterized by its marinated chicken and caramelized onions. If you are passionate about the African cuisine, you just have to try this African delicacy. The locals often enjoy it with a fresh glass of Bissap, a typical Senegalese drink, made of water, dried mint leaves and hibiscus.
SENEGALESE YASSA CHICKEN
With only 6 ingredients you can create this delicious Senegalese Yassa chicken recipe. This recipe is super delicious and so easy to make. And if you need lunch or dinner ideas, the Yassa chicken will be a perfect choice! The Yassa chicken makes a great comfort food and will be a new favorite in your home. Try out this delicious African recipe!
5 pieces of chicken leg or chicken breast
4 onions (peeled and thinly sliced)
1 cup of chicken broth (low-salt)
1 tablespoon of olive oil or canola oil
4 bay leaves
1 cup of pitted green olives
2 tablespoons of Dijon mustard
1/2 cup lemon juice
3 garlic cloves (crushed)
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1/4 cup olive oil or canola oil
1 chicken cube seasoning
For the Yassa
Ingredients for the Marinade:
Fry the Chicken and Caramelize the Onions
Mix it well together and cover the bowl with plastic wrap and marinate it in the fridge for at least 3 hours or, preferably, overnight.
Next, take the marinated chicken pieces and fry them for five minutes on both side until golden brown.
Once nicely browned, transfer the chicken pieces to a plate and keep aside. Keep the chicken fat in the pot to caramelize the onions.
Fry the onions in the pot and cook for a few minutes about 6 to 10 minutes. Add a part of the reminding marinade , cover it up and reduce the flame to medium-low. Make sure to occasionally stir the onion until they start to caramelize.
Place the chicken pieces back to the pot. Now, add about one cup of water or chicken stock to it. Cover it up and cook until the chicken is cooked through for (about 20-25 minutes).
After about half of the time add the olives and let it all cook through for the rest of the time. Check if more seasoning is required and add salt or pepper if necessary. Take the bay leaves out and serve with rice and some lemon on the side.