Senegalese Chicken Yassa
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Loading... - Shem Nzioka
- 26 Jan 2022
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Chicken Yassa is a spicy dish made with onions and marinated chicken or fish. Yassa is a popular West African dish that originated in Senegal. Chicken Yassa (also known as Yassa au poulet) is a specialty from Senegal’s Casamance region, served with onions, lemon, or mustard. Lamb and fish are two more lumps of meat used in Yassa.
COURSE: Main Course, Main Dish
CUISINE: Senegalese
INGREDIENTS
· 3 chicken leg quarters (leg and thigh)
· 3 chicken breast halves (bone-in)
· 5 onions (about 2 pounds) peeled, halved, and thinly sliced
· 1 habanero or scotch bonnet pepper
· Marinade
· 1/2 cup fresh lemon juice
· 1/4 cup canola oil or olive oil
· 2 tablespoons Dijon mustard
· 4 medium garlic cloves, crushed
· 1/2 teaspoon salt
· Kosher salt
· Freshly ground black pepper
· 1 tablespoon cooking oil (olive, canola, or grape seed)
· 1 1/2 cups low-salt chicken broth (I recommend Swanson’s)
· Garnish 1 cup pitted green olives, sliced
INSTRUCTIONS
Marinate the Chicken: Put the chicken and onions into a large glass bowl.
Cut a few slits in the habanero pepper and add it to the bowl.
Whisk marinade ingredients in a small bowl and pour on top.
Toss to coat
Cover bowl with plastic wrap and marinate in the fridge for at least 3 hours or, preferably, overnight.
Brown the Chicken and Caramelize the Onions: Preheat the oven to 176ºC.
Heat 1 tablespoon oil over medium-high heat in a large heavy pot or Dutch oven.
Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste.
Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch.
Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
Caramelize the Onions Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat.
Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low. Read More…
