Senegalese Chicken Yassa (Yassa au Poulet)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.2kg bone-in chicken thighs and drumsticks
- • 6 large yellow onions, thinly sliced
- • 4 juicy lemons, juiced
- • 3 tbsp Dijon mustard
- • 6 garlic cloves, minced
- • 1 tbsp freshly grated ginger
- • 2 scotch bonnet chillies, pierced
- • 4 tbsp vegetable oil
- • 2 bay leaves
- • 1 cup chicken stock
- • 1 tsp cracked black pepper
- • 1 tsp salt
Preparation Steps
Mix sliced onions, lemon juice, Dijon mustard, minced garlic, ginger, black pepper, and salt; toss with chicken pieces and marinate for at least 4 hours.
Remove chicken from marinade (reserving onions) and grill or broil over high heat until browned and slightly charred on both sides.
Heat oil in a large pot, drain onions and fry over medium-low heat for 20 minutes until deeply sweet and golden brown.
Add reserved marinade juices, chicken stock, bay leaves, whole scotch bonnets, and browned chicken; cover and simmer gently for 30 minutes until tender.
Reduce sauce until thick and glossy; serve spooned generously over steamed white broken rice.