Poulet Yassa (Chicken Yassa) from Africa

“This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.”
READY IN:
4hrs 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
  2. Remove chicken from the marinade, but save the marinade.
  3. Cook according to one of the following methods.
  4. Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
  5. Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
  6. While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
  7. Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
  8. Reduce heat.
  9. Add chicken to the sauce, cover and simmer until chicken is done.
  10. Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

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