Chicken Yassa

Chicken Yassa Recipe: a Senegalese Culinary Classic

The Chicken Yassa is one of the most iconic dishes of Senegal and West Africa. Its creamy sauce made from marinated onions and lemon brings a unique flavor that delights African cuisine lovers. Easy to make, it is usually enjoyed with white rice.

Ingredients for 4 Servings

1 whole chicken, cut into pieces (or 4 chicken thighs)

4 onions, thinly sliced

2 lemons (juice)

4 cloves of garlic, minced

2 tablespoons mustard

4 tablespoons peanut oil

1 bouillon cube (optional)

1 teaspoon chili powder (optional)

Salt and pepper to taste

Preparation

Marinate the chicken: Mix the chicken with the sliced onions, garlic, lemon juice, mustard, salt, and pepper. Let marinate in the refrigerator for at least 2 hours (ideally overnight).

Brown the chicken: Heat the oil in a large pan and sauté the chicken pieces until golden brown. Remove and set aside.

Cook the sauce: In the same pan, sauté the marinated onions over low heat for 15 minutes until tender. Add chili and bouillon if desired.

Finish the dish: Return the chicken to the sauce and simmer over low heat for 20 to 30 minutes, adding a little water if necessary.

Serve: Serve hot with white rice or steamed vegetables.

Recipe Additions to Enhance your African Dish

The Chicken Yassa, a flagship dish from Senegal, stands out with its fragrant marinade and tender onions. Its balance of acidity and sweetness makes it an essential dish in African gastronomy.

Delicious Variations for a Revisited Yassa

Want to add an original touch to your Chicken Yassa? Here are some tips to vary the flavors:

Add aromatic herbs: A little thyme or bay leaf in the sauce enriches the flavors.

Spicy version: Add fresh chopped chili or a little ginger for a bolder taste.

Extended marination: Marinating the chicken overnight guarantees greater tenderness and more intense flavor.

Oven or barbecue cooking: For a grilled and even more flavorful version.

Accompaniments and Variations

Chicken Yassa is traditionally served with white rice, but other alternatives are possible:

African broken rice: For a more authentic texture.

Alloco (fried plantains): A sweet touch that contrasts with the acidity of Yassa.

Attiéké: An Ivorian alternative made from cassava, light and flavorful.

Sautéed vegetables: Carrots, bell peppers, or green beans for a balanced dish.

The Chicken Yassa is a dish that embodies the culinary richness of Senegal. Easy to prepare, it captivates with its unique taste and simplicity. Try it with these variations to discover new flavors!

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