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Senagalese-style chicken Yassa
Poulet Yassa is a traditional Senegalese dish however it’s quite popular across west Africa. It is typically prepared using chicken but works just as great with fish also.
My mother’s best friend was from Senegal and she taught my mother her family recipe which my mother then taught me, so it quickly became a family favourite. We would usually have this every Sunday with white rice. The times she did not cook it on a Sunday, didn’t feel like a Sunday. As I’ve grown older and started my own family, I’ve enjoyed making our family’s favourite dish in a variety of ways, by using red onions to cook with it and different types of meat. All have worked perfectly well!
I love this dish more so, because of just how simple it is to prepare and the minimal ingredients needed to cook it - Nancy, Fit Soul Kitchen, Recipe nominated by Tolu of the I AM ME colleague network.
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Ready in 1 hour
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Cooking time 40 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
- 1kg chicken legs
- 6 brown onions
- 3 tbsps Dijon mustard
- 1 lemon
- 25g pitted green olives to garnish
- 1 tsp rock salt
- 2 tsp black pepper
- 2 cloves of garlic
- 2 tbsp dried parsley
- 2 tbsp olive oil
- 200 ml chicken stock
Method
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1
Season the chicken with 1/2tsp salt, 1tsp black pepper, 1tsp dried parsley and 1tbsp of Dijon mustard. Cover and allow to marinate for 15 minute
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2
After 15 minutes place the chicken pieces on a baking tray and bake at 180 degrees for 20 minutes until the skin is lovely and golden brown
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3
Peel and Finley slice the onions and place in a mixing bowl
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4
To the sliced onions add 3tbsp of Dijon mustard, 2 cloves of crushed garlic, and the juice of 1 squeezed lemon. Mix thoroughly and set aside for 10 minute
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5
After 10 minutes add 2 tablespoons of olive oil to a heated pan. Drain the onions from the marinade (you will need the marinade later) and begin to brown the onions
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6
Once the onions turn golden brown add 1/2tsp salt, 1tsp black pepper 2 dried bay leaves and 1tsp of dried parsley, as well as the marinade that you took the onions from and stir
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7
Lastly you want to remove the browned chicken from the oven and add it to the onions followed by 200ml of chicken stock then garnish with the green olives and allow to simmer for 10 minutes
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8
We served our chicken Yassa with brown rice and a side of salad. Enjoy!
