Prep Time
7 h.
Cooking Time
1 h.
Serves
3
Difficulty
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About This Recipe
Yassa chicken Senegalese style is a simple and delicious dish made from ingredients available year-round. It is considered traditional for the Casamance region and is also served throughout West Africa. Preparing yassa is not difficult at all; for this, the chicken, cut into large pieces, needs to be marinated in a lemon-mustard marinade with onions, garlic, and spices. Then it is baked or cooked in a frying pan. By the way, in traditional Senegalese cuisine, this marinade is also used for fish and lamb. At home, yassa is served with a side of white rice.
Ingredients List
Total Ingredients: 13
Serves:
Chicken legs - 3 pcs.
Large onions - 3 pcs.
Garlic - 5 clove
Parsley for serving - to taste
Vegetable oil for frying - to taste
Lemon juice - 100 ml
Apple cider vinegar 6% - 30 ml
Extra virgin olive oil - 4 tbsp.
Dijon mustard - 2 tbsp.
Ground black pepper - 1 tsp.
Ground ginger - 1 tsp.
Bay leaf - 2 pcs.
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
161г
🍚
Carbohydrates
102г
🥩
Proteins
48г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Divide the legs into drumstick and thigh. Cut the onion into thin feathers. Finely chop the garlic with a knife or pass through a press. Finely chop the parsley (without thick stems).
Step 2
In a large, deep bowl, combine all the ingredients for the marinade and whisk lightly. Add bay leaf, garlic and onion to the marinade, mix thoroughly.
Step 3
Add the chicken to the bowl with the marinade and mix thoroughly. Drown the meat in the marinade, cover the bowl tightly with a lid or cover with cling film and refrigerate for at least 7 hours.
Step 4
Remove the chicken from the marinade and wipe thoroughly. Heat vegetable oil in a thick-bottomed frying pan and quickly fry the chicken pieces on all sides until golden and crispy.
Step 5
Place the onion from the marinade in a sieve to drain excess liquid; do not pour out the marinade. Remove the chicken from the pan, add the onion to the pan and fry it, stirring constantly, until golden brown.
Step 6
Pour the marinade and 150-200 ml of water or chicken/vegetable broth into the frying pan with the onions, mix thoroughly. Add the chicken to the pan, drown it in the sauce and cover with a lid.
Step 7
Simmer the chicken in the onion sauce for at least 20-25 minutes. Stir the dish periodically, do not let the sauce burn. The heat under the frying pan should be slightly less than medium.
Step 8
Prepared Senegalese chicken yassa is traditionally served with boiled white rice. But you can optionally replace it with, for example, bulgur or couscous. When serving, sprinkle the yass with parsley.
Enjoy your meal!
Follow the instructions step by step