Poulet Yassa (Senegalese Chicken With Onions and Lemon) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region. I did not include marinating time. Enjoy! Ingredients:
2 -3 lbs chicken, cut into serving pieces |
4 -6 onions, thinly sliced |
1 -3 hot chili pepper, minced, depending on your taste |
4 -5 lemons, juice only |
2 tablespoons dijon mustard (optional) |
1/4 cup peanut oil or 1/4 cup vegetable oil |
salt and pepper, to season |
Directions:
1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
2. Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
4. Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
5. Adjust seasoning and serve with rice, fufu or couscous.
6. VARATIONS:.
7. Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
8. Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.
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