Poulet Yassa -Senegalese Style Chicken

Read so many recipes on the net, but in all, one thing was common, the large amount of onions, lemon and vinegar is used. No doubt the onions gives the dish a is delicious taste and lemon,vinegar helps some of the onions to melt. 

This recipe needs an overnight marination, but, I, kept it in the chiller tray for marination two days, since, next day had to take my husband for a complete check up at the hospital, had no time to cook the chicken yassa. But it tasted so good, its so simple to make and the sauce is so deliciously good, that you will definitely make this again. For lunch I had it with rice.

For dinner I, had yassa with air fryer sweet potatoes, whoops, forgot to take a pick. It tasted delicious with this combo too.

Ingredients 
300 Grams Chicken - I used 2 drumsticks and one breast
2 Red Jalapeno - de seeded & chopped
3 Medium Onions, roughly chopped
Juice of 2 lemons
2 Tablespoons Vinegar
1 Bay leaf
4  Big Cloves Garlic -  minced
1 Tablespoon. Dijon Mustard
1/2 Teaspoon Cayenne pepper
1/2 Teaspoon Freshly Ground Black Pepper 

 Salt  to taste
2 - 3 Tablespoons  Groundnut Oil or Vegetable oil

Method 

Combine all of the ingredients except for the oil and bay leaf, in a large zip-close bag and  rub the the marination on the chicken well.  Keep this in the  refrigerator  overnight. When ready to cook, remove the chicken from the bag, but save the marinade. 
Heat a large  pan  heat oil ( I used groundnut oil) over medium-high heat and sauté chicken  till it changes color from pink to white and start to brown lightly.  Remove and set aside on a plate. 

Use a slotted spoon to scoop the onions out of the marinade bag, add to the same pan with a another tablespoon of oil and bay leaf,  cook for 4 - 5 minutes or until the onions start to change color. Add the remaining marinade and 1/2 cup water  bring to a  rolling boil.  Cover and let it cook on medium low flame  for ten minutes stirring after every two  minutes.  Let this cook until it becomes a saucy (about 18 - 20 minutes). Now add  the chicken  to the sauce, cover and simmer until chicken is cooked through.

Serve with rice  or sweet potatoes.

Labels : Chicken, Senegalese, Curry, Eat the World, Gluten free 

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Welcome to our April #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This month she said, "This month our destination is Senegal, a nation with a rich history of traditional African culture and French influence."
Check out all the wonderful Senegalese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) #eattheworld
Culinary Adventures with Camilla: The Kitchen Elves' Senegalese-Style Gumbo
Pandemonium Noshery: Poulet Yessa - Senegalese Chicken
CulturEatz: Senegalese Mango Chocolate Pound Cake
A Day in the Life on the Farm: Maafe
Making Miracles: Senegalese Poulet Yassa
Sneha’s Recipe: Poulet Yassa -Senegalese Style Chicken
Dinner By Dennis: Fataya (Deep Fried Senegalese Street Food)
Kitchen Frau: Mafé (Senegalese Beef & Peanut Stew)
The Schizo Chef: Senegalese Sweet Potato Shrimp Fritters