Yassa Poulet
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Large Onions, thinly sliced — 4
- Juice of 4 lemons
- Dijon mustard — 3 tbsp
- Garlic, minced — 4 cloves
- Bay Leaves — 2
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 3 tbsp
- Salt and black pepper, — to taste
Method
- Combine the chicken with half the onions, lemon juice, mustard, garlic, bay leaves, salt and pepper in a large bowl.
- Marinate for at least 2 hours, or overnight in the refrigerator.
- Remove the chicken from the marinade, reserving the liquid and onions.
- Grill or pan-fry the chicken until browned on all sides; set aside.
- Heat oil in a large pot and sauté the remaining fresh onions until softened and beginning to caramelise, about 15 minutes.
- Add the marinated onions and reserved marinade liquid along with the scotch bonnet.
- Return the browned chicken to the pot and simmer, covered, for 30-35 minutes until tender.
- Remove the scotch bonnet before serving hot with rice.
Introduction: Tangy, onion-laden marinated chicken, grilled and simmered in a bright lemon and mustard sauce.
Cultural Background: Yassa poulet, originating from the Casamance region, has become one of Senegal's most beloved dishes nationwide, its generous use of caramelised onions and citrus creating a distinctively tangy, savoury flavour.
Tips: Marinating overnight develops the deepest, most balanced tangy flavour. Cook the onions low and slow until truly soft and sweet for the dish's signature character.
Variations: Add sliced green olives for a briny contrast; a fish version (yassa poisson) follows the same method with fish instead of chicken.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if needed.
Nutrition: Approx. 420 kcal, 30 g protein, 22 g carbohydrate, 22 g fat per serving.
FAQs:
Q: Why does yassa use so much lemon and onion?
A: This generous combination is the defining characteristic of yassa, giving it a distinctively bright, tangy, savoury-sweet flavour.
Q: Can yassa be made with fish instead of chicken?
A: Yes, yassa poisson follows the same technique and is equally traditional and popular.
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Large Onions, thinly sliced — 4
- Juice of 4 lemons
- Dijon mustard — 3 tbsp
- Garlic, minced — 4 cloves
- Bay Leaves — 2
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 3 tbsp
- Salt and black pepper, — to taste
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