Chicken Yassa from Senegal is a flavorful basic dish made with onions and lemons. It is quite simple to prepare but takes time. The marinade in this Senegalese recipe is its highlight, especially the amount of mustard used. It can be prepared in the oven or in a multifunction cooker for significant time savings.
Preparation of the marinade. Cut the lemons in half. Peel an onion and slice it thinly.
Juice the lemons and pour the juice into a large container with a lid. Add 4 tablespoons of mustard, 4 tablespoons of peanut oil, the peppers, and the sliced onion. Salt, pepper, and mix well.
Chicken Marinade Cut slits in the chicken pieces (this will allow the marinade to penetrate better) and then place them in the marinade. Coat the pieces well and close with a lid. Let rest for 1 night in the refrigerator.
Preheat the oven to 210°C (fan oven 190°C).
Preparation of the onions: Peel the remaining onions and slice them thinly.
Cooking the chicken Remove the chicken from the marinade. Place the pieces on the baking sheet and bake for 30 minutes until they are nicely browned.
After 15 minutes, put the remaining oil in a skillet, add the onions, and cook them gently for 10 to 15 minutes. Add the strained marinade, the rest of the mustard, and the broth cubes.
Simmer the chicken. Add the pieces of chicken removed from the oven and 2 glasses of water. Mix and let cook for 30 minutes over medium heat, stirring occasionally, and season to taste.
Cook the rice in boiling salted water.
Serve the Yassa with rice. Enjoy your meal!
0 servings
6
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EN