Hey my lovelies, today I’m taking you on a culinary excursion to the vibrant pulse of West Africa, the land of lively markets and rich musical culture – Senegal. Bustling, colorful and a country of contrasts, Senegal is known for its variety of rich foods. The Senegalese enjoy staples like rice, couscous, and millet. But let me introduce you to Poulet (Engl. chicken) yassa; a very popular dish among the people of the Casamance region of Senegal. Chicken yassa is simply grilled chicken marinated in caramelized onion, lemons, and Dijon mustard sauce.
Traditionally, it is made by mixing Dijon Mustard, lemon, peanut oil and onions and letting the mixture marinate overnight or at least for a couple of hours. Then, broiling or grilling the chicken over a charcoal fire to cook. Next, onions are caramelized which means cooking the onions until they are deep brown and produce a rich, sweet taste that is more pronounced. Then, the broiled or grilled chicken is added and cooked till tender.
For this recipe, I added Apple Cider Vinegar (ACV) which enhances the taste even more as it combines with mustard. I broiled the chicken in a pan first, then browned it in the oven but you can totally broil in a pan only. It’s that simple. It is recommended to use as many onions as possible and grill the marinated chicken over a charcoal fire.
Even though I didn’t let the chicken marinate overnight as it is recommended, the result was a rich, creamy and sauce with a touch of zing from lemons. Absolutely delicious. Chicken yassa can be eaten with couscous, rice or even fufu. Watch me make some live below:
If you give this recipe a try, be sure to Instagram, Facebook or Twit me a photo because as always I love seeing your creations. Keep in mind, I’ve got more SUPA recipes on my YouTube channel. You can try my EPIC plantain muffin cups or make this extremely delicious garri-granola aka garrinola this weekend too. Here is a weight loss meal plan you can follow if you are trying to lose some weight. And don’t forget to hit the subscribe button if you haven’t done so already so you never miss a video recipe.
- 3/4 cup peanut/groundnut oil
- 8 pieces chicken thighs
- 6 large onions
- 4 large or 6 small garlic cloves
- 6 Tbsp. freshly squeezed lemon juice
- 6 Tbsp Apple Cider Vinegar (ACV)
- 2 bay leaves
- 2 Tbsp Dijon mustard, heaped
- Salt and chicken seasoning
- Slice onions into thin stripes and chop or blend garlic. Set aside.
- Clean chicken thoroughly. Add mustard, onions, lemon juice, ACV, salt and seasoning and mix well. Leave to marinate in the refrigerator for 24 hours or at least for a couple of hours.
- Remove chicken and broil (cook under high heat) in hot peanut oil until golden brown. Alternatively, you can roast chicken over a charcoal fire to give it a smoky taste.
- Once chicken is almost cooked, remove it and set aside. Now add onions to the oil used to broil the chicken and caramelize (cook until onions become tansluscent and light brown light caramelized sugar) your onions.
- Add your chicken and sauté for about 5 more minutes.
- Serve with couscous, rice or fufu and enjoy.
- 1. You can definitely leave out ACV and substitute it with 6 more tablespoons of freshly squeezed lemon juice.
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