Senagalese-style chicken Yassa
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Loading... - Wangondu Nyamweya
- 10 May 2022
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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.
READY IN: 1 hour
COOKING TIME: 40 minutes
PREP TIME: 20 minutes
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
- 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.
- 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.
- Peel and Finley slice the onions and place in a mixing bowl.
- 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.
- 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. Read More...
