Chicken yassa
Chicken yassa, from above
Non vegSenegal

Chicken yassa

Chicken smothered in lemony, mustardy caramelised onions. Senegal's sharpest, sweetest comfort.

80 minTime
52 gProtein each
mediumSpice
From Casamance1 chapter · 1 min read

Make it your way

Grandma's wayLemon, mustard and onion, with grilled chicken.
The original
645kcalsame
52 gproteinsame
5 gfibresame
80minutessame

Classic poulet yassa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, in pieces
Onion6 large, sliced
Lemon juice½ cup, about 4 lemons
Mustard paste2 tbsp Dijon style mustard
Garlic5 cloves, minced
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, whole or sliced
Cooking oil (vegetable oil)4 tbsp
Stock cube (bouillon cube)1 cube
Bay leaf (indian bay leaf)2
Black pepper1 tsp
Water1 cup
Saltto taste

Method

4 steps
  1. 1Marinate chicken with onions, lemon juice, mustard, garlic, pepper and salt for at least 2 hours, or overnight.
  2. 2Lift out the chicken and grill or sear it until browned.
  3. 3Cook the onions from the marinade in oil on medium until soft and golden.
  4. 4Add the marinade liquid, stock cube, bay leaves, scotch bonnet and water. Return chicken, cover and simmer until no pink remains at the bone.
Serve it like this

Serve over white rice with plenty of onion sauce spooned over the chicken and the whole scotch bonnet on top.

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Make it a meal

What goes with Chicken yassa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Thieboudienne120 min
Bread or rice Methi thepla40 min
On the side Cabbage poriyal20 min
On the side Jeera aloo30 min
To drink South Indian filter coffee20 min
Something sweet Thiakry30 min
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