Senegalese Chicken Yassa is a traditional West African dish that combines chicken, vegetables, and a flavorful marinade to create a delicious and satisfying meal. This dish is a beloved staple in Senegal, known for its vibrant flavors and aromatic spices. The chicken is typically marinated in a mixture of lemon juice, onions, garlic, Dijon mustard, and a variety of herbs and spices, then cooked until tender and juicy. It is then served over a bed of steamed rice, accompanied by a flavorful sauce made from caramelized onions, vegetables, and herbs. Senegalese Chicken Yassa is a perfect dish for any occasion, whether it's a family dinner, a special gathering, or a casual lunch.
Here are our top 3 tried and tested recipes!
SENEGALESE CHICKEN YASSA
Serve with white rice.
Provided by momamony
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h20m
Yield 5
Number Of Ingredients 14
Steps:
- Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
- Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
- Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.
Nutrition Facts : Calories 498 calories, Carbohydrate 16.5 g, Cholesterol 126.8 mg, Fat 26.4 g, Fiber 2.5 g, Protein 47.3 g, SaturatedFat 5.5 g, Sodium 1568.9 mg, Sugar 5.4 g
SENEGALESE CHICKEN YASSA
Steps:
- In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
- When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.
SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)
Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce!
Provided by lecole54
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
- Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.
- In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.
- Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.
- Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.
- Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.
### Tips
- Choose the right chicken pieces. Bone-in, skin-on chicken thighs or breasts work well for this dish, as they will stay moist and flavorful during cooking.
- Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the chicken from sticking.
- Brown the chicken before adding the sauce. This will help to develop flavor and color.
- Use a flavorful marinade. The marinade will help to infuse the chicken with flavor and keep it moist. Senegalese yassa marinade typically includes lemon juice, garlic, ginger, and onions.
- Simmer the chicken in the sauce until it is cooked through. This will allow the flavors to meld and develop.
- Serve the chicken with rice, couscous, or your favorite side dish.
### Conclusion Senegalese chicken yassa is a flavorful and easy-to-make dish that is perfect for any occasion. The combination of tangy lemon, aromatic onions, and tender chicken is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give Senegalese chicken yassa a try!
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