SENEGALESE POULET YASSA
Enjoy the flavors of West Africa with this Senegalese Poulet Yassa made from chicken pieces marinated overnight with lots of onions, some mustard, and a bit of lemon juice.
Provided by Lola Osinkolu
Categories Lunch/Dinner
Number Of Ingredients 17
Steps:
- Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tbsp oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.
- Place the chicken pieces in a large bowl, and add the onion slices, bay leaves, and the marinade. Mix well, then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.
- When ready to cook, remove chicken pieces from the marinade (save the marinade).
- Add 2-3 tablespoons of oil to a pan, and brown the chicken on both sides for 7-10 minutes on medium heat (don't crowd the pan). Remove from heat and set aside.
- Scoop out the onions from the marinade (don't discard the marinade) and fry the onions until they are well reduced - about 5 to 10 minutes.
- Add the browned chicken, remaining marinade, and chicken stock or water to the onion-based cooking pot. Reduce the heat to medium-low and continue cooking for 15 to 20 more minutes or until the chicken is tender and the sauce is well reduced to your preference.
- Stir in the olives and simmer for 3 to 5 minutes. Adjust the seasoning if necessary.
- Garnish with parsley if desired and serve over rice or mashed potatoes.
Nutrition Facts : Calories 187 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 929 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
POULET YASSA RECIPE (SENEGALESE CHICKEN RECIPE)
A popular, Senegalese dish, this tender chicken is marinated in an onion-lemon-vinegar mixture that then cooks down into a completely delectable sauce that is amazing.
Provided by The Wanderlust Kitchen, adapted from The Africa Cookbook
Categories Main Dish
Time 9h
Number Of Ingredients 13
Steps:
- Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
- Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
- Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
- Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 12 g, Protein 21 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g
POULET YASSA (CHICKEN YASSA)
This Poulet Yassa also called Chicken Yassa is chicken cooked in caramelized onions - one of West Africa's favorite dishes! Perfect with boiled rice for dinner.
Provided by Precious Nkeih of preciouscore.com
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Rinse chicken thoroughly and pat dry. Place in a bowl. Add the lemon juice, onions, garlic, salt, black or white pepper, chicken bouillon powder (if using), red pepper flakes or poked habanero pepper (if using). Mix everything together to combine. Cover the chicken with plastic wrap and place in the fridge to marinate for at least 4 hours or overnight.
- Remove the chicken from the marinade and shake off the excess marinade. Place on a grill and oiled grill pan or just an oiled skillet and cook on each side for about 4 minutes until it assumes a nice sear.
- Caramelize the onions. Heat oil in a pan. Remove onions from the marinade and add to the oil and let it cook slowly on medium heat while stirring from time to time until the onions shrink and become slightly darker in color. About 20 minutes.
- Add the chicken to the onions and the remaining marinade, the bay leaves and a cup of water to the caramelized onions then cook for about 20 minutes, flipping the chicken halfway through. Taste to ensure seasoning is perfect. Serve over white rice.
Nutrition Facts : Calories 287 kcal, Carbohydrate 8 g, Protein 19 g, Fat 20 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 86 mg, Sodium 657 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
CHICKEN YASSA
This is my riff on yassa, a traditional Senegalese dish of chicken or other meat and onions marinated in a tart mixture of vinegar, citrus, chiles and spices. The flavors are entrancing, and it's a knockout for a dinner party. The chicken and most of the ingredients can marinate overnight, and the marinade becomes the sauce for the finished dish, so most of your prep is done ahead. Here I braise the chicken, making it a one-pot dish and an excellent choice if you want a spectacular dinner without a lot of hassle (or clean-up!).
Provided by JJ Johnson
Categories main-dish
Time 7h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
- Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.
POULET YASSA (CHICKEN YASSA) FROM AFRICA
This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.
Provided by Ed Gibbon
Categories Chicken
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
- Remove chicken from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
- Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
- While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
- Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
YASSA AU POULET II (CHICKEN YASSA)
Provided by Jessica B. Harris
Categories Chicken Olive Onion Poultry Marinate Dinner Hot Pepper Winter Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
- Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over white rice.
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