Yassa Poulet is a traditional chicken dish from Senegal. It is one of the most famous Senegalese recipes and is found in Senegalese restaurants in all over the world. For best results let the chicken marinate overnight. It is also very good when made with fish * (yassa poisson). For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little bit of mustard (Dijon mustard preferably).
Ingredients
One-half cup peanut oil (or any cooking oil)
One chicken, cut into serving-sized pieces
Six (or more) large onions cut up
Eight large limes
4 tablespoons vinegar
2 bay leaves
Five cloves minced garlic
2 tablespoons Dijon mustard (optional)
Cayenne pepper or red pepper, black pepper, Salt (to taste)
A small cabbage, cut into chunks (optional)
A few carrots cut into chunks (optional)
How to make it...
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 fry pan.
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 and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
Add chicken to the sauce, cover and simmer until chicken is done.
Serve with rice or couscous (couscous with chickpeas and raisins is very good),
* For the yassa poisson, simply replace the chicken with a wish (snapper, grouper…)
