Chicken yassa, also known as poulet yassa, is a mildly spicy dish prepared with an abundance of onions. The onions are traditionally marinated in Dijon mustard, lemon juice, and herbs and spices such as cayenne pepper, parsley, and garlic then its cooked into a thick comforting stew with grilled or fried chicken. Chicken Yassa or Poulet Yassa is one of the most popular traditional Senegalese dishes made with Chicken, caramelized onions, lemon, and a mixture of flavors and spices, which is typical of African cuisine. Besides Yassa chicken, you can also make Yassa lamb - from lamb meat or Yassa Poisson (Yassa fish) from fish.
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Easy Chicken Yassa Recipe
Chicken Yassa, also known as Poulet Yassa or Yassa Au Poulet, is one of the most popular traditional Western African chicken dishes. Typically made with bone-in chicken legs or mixed chicken parts, caramelized onions, lemon and mustard, this African chicken recipe is simply bursting with flavour. Step 1. In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, ¼ cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours. Step 2. If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. 1 spring onion, roughly chopped ½ green pepper, roughly chopped 15g ginger, roughly chopped 1 scotch bonnet chilli, deseeded and chopped a handful flat-leaf parsley 2 lemons, juiced 1 tbsp Dijon mustard 4 whole chicken legs (skin on), slashed 3 tbsp vegetable oil 2 tbsp red wine vinegar 1 bay leaf green olives, (optional) Step 1. In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces.
Chicken Yassa pouletauyassa Chef Lola's Kitchen
Add the chili pepper and mustard. Heat two large glasses of water and add to the pot and crumble your chicken stock cubes. Finally add your pitted olives. Mix well and add the grilled chicken. 6. Done. Let your chicken Yassa cook in the broth over low/medium heat for 30 minutes to 1 hour, stirring regularly. Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. 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. Bring to a boil and immediately reduce to a simmer. Simmer covered for 25 minutes. Turn the chicken pieces over and simmer for an additional 20-30 minutes with lid slightly askew. Stir in lime juice and sugar. Scatter olives on top and mix to combine. Taste test for salt; add a pinch only if needed.
Chicken Yassa pouletauyassa Recipe African cooking, African recipes nigerian food
It is called poulet Yassa or poulet au Yassa in French. It is locally known as Yassa guinar. Although it is easy to make this dish, it is not quick. Yassa chicken needs time for the chicken to marinate and for the onions to caramelize while cooking, but this is time well spent as the result is amazingly delicious. 1 1/4 cups very hot water 1/2 cup fresh lemon juice 1/4 cup distilled white vinegar 2 tablespoons Dijon mustard 2 teaspoons grated fresh ginger 1 teaspoon kosher salt, plus more as needed 1/2.
Add the chicken back into the pan, together with the chicken broth and the bay leaves. Add a cup of water and simmer for about 20 - 25 minutes or until heated through. After about 10 minutes of cooking, add the green olives. Remove the bay leaves once the time is up and serve the Yassa Chicken over rice or couscous. Poulet Yassa (Senegalese Chicken) Frances Published on December 13, 2013 / Last updated on December 2, 2023 Rate Save Jump to Recipe When I first heard about this chicken yassa recipe, I was really skeptical about the amount of onion called for in the marinade and sauce. I mean, seriously… four onions? Good grief!
Le Yassa au poulet, la recette authentique Recettes de cuisine africaine, Recettes de cuisine
Add salt and pepper. Sauté for a few minutes over medium heat, then add a glass of water and cover. Add the chicken, jalapeño and olives and sauté for a few more minutes, stirring regularly. Then add a small glass of water and the chilies. Bring to a boil, cover and cook on low heat for 45 mins. Ingredients 1 kg chicken legs and thighs , bone in and skin on 1 tsp fine sea salt 3 tbsp rapeseed, peanut or neutral vegetable oil , plus more for brushing FOR THE MARINADE 1 medium brown onion , peeled and roughly chopped 4 garlic cloves , peeled Handful of fresh flat-leaf parsley 1 tsp cayenne pepper Zest and juice of 1 lemon 2 tsp Dijon mustard
