Chicken yassa is a traditional Senegalese dish, known for its unique blend of chicken marinated in lemon and mustard. The chicken pieces are browned, then simmered with caramelized onions and a lemony sauce. This dish is often served with white rice. Easy to prepare, yassa is a true culinary journey to the heart of West Africa.

Yassa Chicken (Senegal)

Senegal

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Preparation time 20 mins Cooking time 45 mins Total time 1 hr 5 mins

Difficulty: Intermediate Servings: 6 Special regime:

Suitable for gluten-free use

Preparation

Ingredients

Servings

• 1 whole chicken cut into pieces (or chicken thighs)

• 4 onions

• 4 lemons (for the juice)

• 2 cloves of garlic

• 1 chili pepper (optional)

• 2 tablespoons of mustard

• 4 tablespoons of oil (peanut oil preferred)

• 1 bouillon cube (optional)

• Salt and pepper to taste

Preparation

1. Marinade:
2. In a large bowl, squeeze the lemons to extract the juice.
3. Add the mustard, crushed garlic, crumbled stock cube (if using), salt, pepper and chili. Mix.
4. Add the chicken pieces to the marinade. Mix well to coat the chicken and leave to marinate for at least 2 hours (ideally overnight) in the refrigerator.
5. Cooking the chicken:
6. Remove the chicken pieces from the marinade and brown them in a large pan with a little oil until they are nicely browned.
7. Set the chicken aside and add the sliced ​​onions to the same pan. Fry until translucent.
8. Final cooking:
9. Return the browned chicken to the pan with the onions. Pour the marinade into the pan, adding a little water if necessary to create a sauce. Simmer over low heat for about 30 to 40 minutes, until the chicken is cooked through and the flavors have melded.
10. Serve :

11. Serve the chicken yassa hot, accompanied by white rice or a vegetable mafe .

12. Chicken Yassa is an institution; it's a truly delicious recipe.

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