Senegalese Chicken Yassa
Yassa, also known as chicken yassa or poulet yassa, is Senegal’s national dish, a stew consisting of chicken that is marinated in lemon, lots of onions, and vinegar.
Chicken pieces are then cooked over medium-high heat until the marinade becomes a sauce in itself. This process results in an incredibly flavorful and tender meat that is traditionally served with fluffy rice.
RECIPE INGREDIENTS
3 chicken leg quarters (leg and thigh)
3 chicken breast halves (bone-in)
5 onions (about 2 pounds) peeled, halved, and thinly sliced
1 habanero or scotch bonnet pepper
Marinade:
1/2 cup fresh lemon juice
1/4 cup canola oil or olive oil
2 tablespoons dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For Browning and Braising the Chicken:
Kosher salt
Freshly ground black pepper
1 tablespoon cooking oil
1 1/2 cups low-salt chicken broth
DIRECTIONS ON HOW TO MAKE SENEGALESE CHICKEN YASSA
Place the chicken and onions into a large bowl. Add salt and 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 and marinate for at least 3 hours or, preferably, overnight.
Preheat the oven to 350ºF or heat 1 tablespoon oil over medium-high heat in a large pot. Remove the chicken from the marinade.
Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
Scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes.
Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize.
Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and place the onions on top of the chicken pieces.
Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes
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Ingredients
3 chicken leg quarters (leg and thigh)
3 chicken breast halves (bone-in)
5 onions (about 2 pounds) peeled, halved
1 habanero or scotch bonnet pepper
Marinade:
1/2 cup fresh lemon juice
1/4 cup canola oil or olive oil
2 tablespoons dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For Browning and Braising the Chicken:
Kosher salt
Freshly ground black pepper
1 tablespoon cooking oil
1 1/2 cups low-salt chicken broth
Instructions
- Place the chicken and onions into a large bowl. Add salt and 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 and marinate for at least 3 hours or, preferably, overnight.
- Preheat the oven to 350ºF or heat 1 tablespoon oil over medium-high heat in a large pot. Remove the chicken from the marinade.
- Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
- Scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes.
- Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize.
- Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and place the onions on top of the chicken pieces.
- Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes
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Ingredients
3 chicken leg quarters (leg and thigh)
3 chicken breast halves (bone-in)
5 onions (about 2 pounds) peeled, halved
1 habanero or scotch bonnet pepper
Marinade:
1/2 cup fresh lemon juice
1/4 cup canola oil or olive oil
2 tablespoons dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For Browning and Braising the Chicken:
Kosher salt
Freshly ground black pepper
1 tablespoon cooking oil
1 1/2 cups low-salt chicken broth
Instructions
- Place the chicken and onions into a large bowl. Add salt and 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 and marinate for at least 3 hours or, preferably, overnight.
- Preheat the oven to 350ºF or heat 1 tablespoon oil over medium-high heat in a large pot. Remove the chicken from the marinade.
- Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
- Scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes.
- Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize.
- Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and place the onions on top of the chicken pieces.
- Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes