Smoky Senegalese Chicken Yassa: Authentic African Delight

Poulet Yassa (Chicken Yassa) Recipe

Description:
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.

Cook Time: 45 minutes
Prep Time: 4 hours
Total Time: 4 hours 45 minutes
Yield: 4-6 servings
Recipe Category: Chicken
Keywords: Poultry, Meat, African, Very Low Carbs, Low Cholesterol, Weeknight

Nutritional Information (per serving):

• Calories: 543.1
• Fat Content: 44.3g
• Saturated Fat Content: 9.5g
• Cholesterol Content: 85mg
• Sodium Content: 85.2mg
• Carbohydrate Content: 13.4g
• Fiber Content: 2g
• Sugar Content: 5.5g
• Protein Content: 22.6g

Ingredients:

• 1/2 chicken, cut into pieces
• 1 large onion, thinly sliced
• 4-6 tablespoons lemon juice
• 8 tablespoons vinegar
• 8 bay leaves
• 1 garlic clove, minced
• 4 tablespoons Dijon mustard
• 2 chili peppers, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• Salt, to taste
• Optional: sliced cabbage and carrots

Instructions:

1. Marinate the Chicken:

   • Mix all ingredients (except the optional vegetables) in a bowl. Ensure the onions are generously incorporated into the marinade.
   • Place the chicken pieces in a glass dish and pour the marinade over them, making sure they are well coated.
   • Cover the dish and let the chicken marinate in the refrigerator for a few hours or preferably overnight. This allows the flavors to penetrate the meat.

2. Prepare the Chicken:

   • Remove the chicken from the marinade, but be sure to save the marinade for later use.

3. Cooking Methods:

   • Method 1 (Grilling/Baking):
     • Grill the chicken over a charcoal fire or bake it in a hot oven until lightly browned but not fully cooked. This step adds a delicious smoky flavor to the dish.
   • Method 2 (Sautéing):
     • Heat a little oil in a frying pan and sauté the chicken pieces for a few minutes on each side until they are golden brown. This method is quicker and ideal for those without access to a grill.

4. Prepare the Sauce:

   • While the chicken is browning, remove the onions from the marinade and sauté them in a large saucepan until translucent and fragrant.
   • Add the remaining marinade to the saucepan along with the optional sliced cabbage and carrots, if using.
   • Bring the mixture to a slow boil, allowing the marinade to reduce and thicken into a flavorful sauce.

5. Simmer the Chicken:

   • Once the sauce has thickened, reduce the heat to low and add the partially cooked chicken pieces to the sauce.
   • Cover the saucepan and simmer gently until the chicken is fully cooked and tender, about 20-25 minutes. The chicken should be juicy and infused with the rich flavors of the sauce.

6. Serve:

   • Serve the Poulet Yassa hot, accompanied by your choice of sides such as rice, couscous (try couscous with chickpeas and raisins for a delicious pairing), or fufu.
   • Garnish with fresh herbs or additional chili peppers for extra heat, if desired.

Enjoy this authentic African delicacy that’s bursting with vibrant flavors and aromatic spices! Poulet Yassa is sure to become a favorite in your culinary repertoire, perfect for weeknight dinners or special occasions when you want to impress your guests with a taste of Senegal’s rich culinary heritage. 🍗🌶️