Chicken Yassa (Senegal)

 Chicken Yassa (Senegal)

Chicken Yassa is an iconic dish of Senegalese cuisine, renowned for its tangy and savory flavor thanks to the onion and lemon.

Ingredients:

1 whole chicken, cut into pieces (or 6-8 chicken drumsticks/thighs)

6-8 large onions, sliced

4 limes (or 2 lemons), juice

2 tablespoons Dijon mustard (or hot mustard)

2-3 garlic cloves, minced

1 habanero pepper (optional, for those who like it hot), whole or halved

10 cl vegetable oil

A few purple olives (optional)

A few carrots, cut into sticks (optional)

Salt and freshly ground black pepper

Preparation:

Chicken Marination: In a large shallow dish, combine the lemon juice, mustard, minced garlic, salt, and pepper. Add the chicken pieces and ensure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.

Prepare the onions: In a bowl, combine the sliced ​​onions with a little salt and pepper. If using chili pepper, add it here.

Cook the chicken: In a large Dutch oven or stockpot, heat the oil over medium-high heat. Remove the chicken from the marinade (set the marinade aside) and brown it on all sides until golden brown. Remove the chicken and set aside.

Cook the onions: In the same oil, reduce the heat to medium-low and add the sliced ​​onions. Sauté them slowly, stirring occasionally, until softened and translucent (this can take 15-20 minutes). They should not brown excessively.

Assembly and Simmering: Return the chicken pieces to the pot with the onions. Add the remaining marinade and a little water if necessary to almost cover the chicken (about 25 cl). Add the olives and carrots, if using. Bring to a boil, then reduce the heat, cover, and simmer for 30 to 45 minutes, or until the chicken is tender and cooked through.

Adjustment: Taste and adjust the seasoning if necessary. The sauce should be slightly thickened and flavorful.

Serving: Serve hot, traditionally with white rice.

Enjoy your meal!