Recipe: ‘’Yassa-poulet’’ (or Yassa-chicken)




By Jamila Cherif

Do you have an adventurous spirit? Are you ready to try African food? Tasty, healthy and fast to cook, Yassa is a spicy Senegalese dish which you can adopt and bring your creativity, to personalize it.

You must plan ahead when you make Yassa because the chicken needs to marinate in the lemon-vinegar mixture at least 8 hours or overnight. You will also need to marinate the onions in the lemon juice and vinegar to totally take the bite out of the onions. It all cooks down into a completely delectable sauce that is succulent.

You can serve Yassa with fluffy Basmati rice and you can decorate it with slices of carrot, green beans and corn kernels.

Preparation of chicken:

– Pound garlic, a little ginger, pepper, capsicum, parsley, green pepper with salt.

– Prick the chicken after removing the skin with this mixture, then

– Marinate the chicken mixture with lemon sting a little vinegar with thyme and a few bay leaves ground, salt

– Let stand for one hour

– Peel about one kg of onions, slice according to your taste

– Water the cut onions with lemon juice

– Cut into small beautiful carrots, turnip, a handful of green beans

Preparation of Yassa:

– Coat the chicken with a little bit of butter and then bake (or grill)

– Water while cooking the chicken with the marinade juice so that it has the taste

– In addition, to prepare the sauce:

* Heat oil (peanut, vegetable or olive)

* Put a clove of garlic, minced, leave gilded, then pour onion, let gilded, add lemon juice, salt, pepper, spice

* Up the taste with a little sugar, mustard, and a mixture of herbs, seasoning.

The preparation of the sauce takes a maximum of 30 minutes.

– Cook rice then you will decorate it with vegetables cut into small pieces and steamed, add raisins (optional)

Serve hot accompanied by rice with chicken and gravy


What Next?

Recent Articles