Best 10 Chicken With Lemon Mustard Sauce Yassa Recipes

SHELIA'S CHICKEN YASSA

Steps:

• Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
• Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
• Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
• Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
• Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Arrange grilled chicken over vegetables in the skillet.
• Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

POULET YASSA (CHICKEN YASSA) FROM AFRICA

Steps:

• 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.
• Remove chicken from the marinade, but save the marinade.
• Cook according to one of the following methods.
• Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
• While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
• Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• Reduce heat.
• Add chicken to the sauce, cover and simmer until chicken is done.
• Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

CHICKEN YASSA

Steps:

• In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
• If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
• Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
• Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
• Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
• Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.

CHICKEN YASSA

Steps:

• Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
• Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
• Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
• Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.

YASSA (SENEGALESE LEMON CHICKEN)

Steps:

• Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
• Preheat broiler.
• Remove chicken from bags, reserving marinade. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned.
• Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Habanero pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Habanero pepper. Serve over rice.

YASSA CHICKEN

Steps:

• In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
• Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
• In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
• Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve.

EASY CHICKEN YASSA

Steps:

• Preheat the oven to 400°F

CHICKEN YASSA

Steps:

• Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.

CHICKEN WITH LEMON MUSTARD SAUCE / YASSA

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Make 1 or 2 deep slashes, to the bone, in each piece, then place in a nonreactive baking dish large enough to hold the pieces in a single layer. Set aside while you prepare the spice paste.2. Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil or combine the oil with the other ingredients in a blender and process until smooth. Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin. Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).3. Preheat the grill, using the two-tiered method.4. Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or flameproof casserole large enough to hold the chicken and in it combine the onion, mustard, oil, lemon juice, olives, bay leaf, chile, and salt and pepper. Stir well to mix and bring to a boil over medium heat, then reduce the heat to low. Simmer, uncovered, stirring frequently, until the onion is soft and the sauce is thick and creamy and the oil has started to separate out, about 15 minutes. Remove from the heat and taste for seasoning, adding salt and pepper to taste. Discard the bay leaf and chile. Set the sauce aside, covered.5. When ready to cook the chicken, oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hotter section of the grill and cook.6. Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes.7. Transfer the chicken pieces to serving plates or a platter, spoon the sauce over, and serve.Serves 4

CHICKEN WITH LEMON MUSTARD SAUCE / YASSA

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Make 1 or 2 deep slashes, to the bone, in each piece, then place in a nonreactive baking dish large enough to hold the pieces in a single layer. Set aside while you prepare the spice paste.2. Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil or combine the oil with the other ingredients in a blender and process until smooth. Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin. Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).3. Preheat the grill, using the two-tiered method.4. Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or flameproof casserole large enough to hold the chicken and in it combine the onion, mustard, oil, lemon juice, olives, bay leaf, chile, and salt and pepper. Stir well to mix and bring to a boil over medium heat, then reduce the heat to low. Simmer, uncovered, stirring frequently, until the onion is soft and the sauce is thick and creamy and the oil has started to separate out, about 15 minutes. Remove from the heat and taste for seasoning, adding salt and pepper to taste. Discard the bay leaf and chile. Set the sauce aside, covered.5. When ready to cook the chicken, oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hotter section of the grill and cook.6. Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes.7. Transfer the chicken pieces to serving plates or a platter, spoon the sauce over, and serve.Serves 4