Senegalese Chicken Yassa (Stewed Chicken)

One of the quickest and easiest Senegalese dishes to prepare is chicken yassa. The chicken is marinated in a mixture of groundnut oil, onions, lime juice, vinegar, mustard, and mustard seeds, and served with a simple white rice.

This dish is particularly satisfying accompanied with freshly squeezed orange juice.

Enjoy this classic chicken yassa recipe below!

Print

Senegalese Chicken Yassa

A lot of onions are used in this Senegalese Chicken Yassa (Yassa Poulet). Onions are the life of the party in this main meal, so if you're not a fan, please make sure you chop or blend them first.

Course Main Course

Cuisine African

Keyword yassa

Total Time 2 hours

Servings 2 servings

Author Chef’s Pencil Staff

Ingredients

• 10 chicken breasts/drumsticks whichever you prefer
• 2 large red onions
• 2 bay leaves
• 1 tsp crushed red pepper
• 1 tsp ground red pepper
• 1 tsp crushed black pepper
• 1 tsp chicken seasoning powder
• 2 carrot sticks
• 2 stock cubes
• 2 tsp dried thyme
• 1/2 tsp iodized salt
• 1 cup distilled white vinegar
• 5 cloves garlic chopped
• 1 tbsp grated ginger
• 3 tbsp regular yellow mustard
• 1 scotch bonnet pepper
• 1 lemon
• 4 tbsp vegetable (peanut) oil
• 1 Knorr seasoning cube (Or any seasoning powder of your choice)

Instructions

• Rinse the chicken. Drain and rub all pieces with 1/2 a lemon and 1/2 tsp kosher salt. Set aside.
• Slice the onions, scotch bonnet pepper, grate the ginger and garlic and set aside.
• Put 1/2 cup peanut oil, the juice of 1/2 a lemon, mustard, 1 Knorr seasoning cube, white vinegar, and the other dry spices in a bowl and mix thoroughly.
• Add the onions, garlic, and ginger to the marinade. Mix thoroughly.
• Add the chicken pieces to the marinade with the lemon and salt and mix.
• Make sure the chicken is completely covered by the onion mix. Cover with foil or cling film and let marinate in the fridge for 1 hour 45 minutes or overnight if you have the time.
• Remove from the fridge. Preheat the oven to 400 degrees Fahrenheit (200 Celsius).

  Remove the chicken pieces, removing any ingredients sticking to the chicken. Place the chicken in a baking pan line with foil and let brown for 25 minutes.
• Drain the liquid from the onions using a sieve. Heat 1 tbsp canola oil in a pot or large frying pan. Add the onions and let cook over medium heat for 15 minutes.
• Add the strained liquid to the onions and let cook over low-medium heat for another 15-20 minutes.
• Remove chicken from the oven and add to the simmering sauce. Let cook another 15 minutes over medium heat till the chicken juices run clear when pierced (at the 5-minute mark, taste for seasoning, if needed, add remaining Knorr seasoning cube).

  Turn off the heat. Let stand for 5 minutes. Serve with white rice.

Notes

The post Senegalese Chicken Yassa (Stewed Chicken) appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/KaJdbpt
via https://chefsspenncil.blogspot.com