Discover the traditional recipe for Yassa Chicken (Senegalese Chicken Yassa), a classic dish featuring chicken marinated in a tangy onion and lemon sauce.
Ingredients
- Chicken: Whole chicken pieces or drumsticks/thighs.
- Onions: A large quantity, cut into thin strips (essential for the sauce).
- Marinade & Seasoning:
- Lemon juice and vinegar (for the characteristic acidity).
- Mustard.
- Garlic and ginger (chopped or paste).
- Chillies/Peppers: Green and yellow peppers, and bird's eye pepper (Scotch Bonnet) for heat.
- Spices: Salt, black pepper and stock cubes (Maggi/Jumbo).
- Oil for frying and baking.
- Supplements: Olives (optional garnish), carrots (in slices) and bay leaves.
Preparation Steps
1. Prepare the marinade
- Clean the chicken and make small incisions so that the marinade penetrates deeply.
- In a large bowl, mix the chicken with the lemon juice, mustard, garlic, ginger, salt, pepper and stock cubes.
- Let the chicken marinate (ideally several hours or overnight) to absorb the flavors.
2. Cook the chicken
- Frying: Heat the oil in a pan and fry the marinated chicken pieces until nicely browned on all sides.
- Remove the chicken pieces and reserve them.
3. Prepare the onion sauce
- In the same oil (or a new pot), add the large quantity of chopped onions.
- Brown the onions over medium heat. The goal is to soften them without burning them, letting them caramelize slightly.
- Add the remaining marinade liquid, sliced carrots, bay leaves and chillies/peppers to the onions.
- Add a little vinegar and extra lemon juice if needed for added tang.
4. Final simmer
- Return the fried chicken pieces to the pot with the onion sauce.
- Cover and simmer over low heat for about 15 to 20 minutes so the chicken finishes cooking and the flavors blend.
- Add the olives at the very end for garnish and flavor.
5. Service
- Chicken Yassa is traditionally served with jasmine white rice or broken rice.