Senegalese Chicken Yassa

 

Chicken Yassa is a delicious and flavorful dish from Senegal. An easy dish, but marinating the chicken for at least 4 hours is a must. 

Ingredients:

- 2 lbs chicken pieces (legs, thighs, or breasts)

- 2 large onions, thinly sliced

- 3 cloves of garlic, minced

- 2 tablespoons Dijon mustard

- 1/2 cup lemon juice

- 1 teaspoon paprika

- 1 bay leaf

- 1 teaspoon black pepper

- 1/2 cup vegetable oil

- 1 cup chicken broth or water

- 1 habanero or scotch bonnet chili - whole

- Salt to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the minced garlic, mustard, lemon juice, paprika, bay leaf, pepper, and salt.

2. Add the chicken pieces to the bowl and coat them well with the marinade. Let the chicken marinate for at least 4 hours or overnight in the refrigerator.

3. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

4. Remove the chicken from the marinade and add it to the skillet, reserving the marinade for later.

5. Cook the chicken, turning occasionally, until browned on all sides, about 5-7 minutes.

6. Remove the chicken  and set aside. Lower the heat, add the sliced onions to the skillet and sauté until they are soft and caramelized, about 10 minutes. Watch carefully, stirring frequently.

7. Place the chicken pieces back in the pan. Pour the marinade and chicken broth into the skillet with the chicken and onions, and the whole pepper.  Stir well to combine.

8. Reduce the heat to low, cover the skillet, and simmer for about 45 minutes, or until the chicken is cooked through and tender. Check for liquid, adding more if necessary. 

9. Serve the Chicken Yassa hot over steamed rice or couscous and garnish with chopped parsley.