Chicken Yassa

Name: Chicken Yassa
Total time: 1 h 15 min
Yield: 4
Cuisine: Senegalese
Ingredients: 1 kg Chicken thighs and drumsticks, bone-in; 1 kg Onions, sliced; 4 Lemons, juiced; 2 tbsp Dijon mustard; 4 cloves Garlic, crushed; 1 Scotch bonnet chilli, whole; 3 tbsp Neutral oil; 2 Bay leaves; 1 tsp each Salt and black pepper; 200 ml Water or stock; 50 g Green olives, optional

Chicken marinated overnight in lemon, onion and mustard, grilled for colour, then simmered back into a huge quantity of softened onions until the sauce is sharp, sweet and almost jammy.

Источник

Автор рецепта Senegalese home kitchens · 🏺 Традиционное · Everyday Senegalese cooking — the one-pot rice-and-fish table of Dakar and the coast, built on onions, lemon, chilli and groundnuts.

Senegalese · Casamance braise — An ownerless traditional dish, so no cook is credited. The cited article confirms yassa as a spicy Senegalese dish of meat or fish marinated with onions and lemon or mustard, originating with the Jola of the Casamance and eaten across West Africa. Note the title: a bare 'Yassa' article on Wikipedia is the Mongol legal code, an entirely different subject. Quantities and method here are this book's own.

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Приготовление

Mix the lemon juice, mustard, garlic, salt, pepper and half the oil. Toss the chicken and ALL the onions in it, cover, and refrigerate overnight — or at least 4 hours.
💡 The onions marinate too, not just the meat. They come out already half-pickled, which is where yassa's sharpness comes from.
Lift the chicken out, shaking the onions back into the bowl. Grill or pan-sear the pieces over high heat until browned on both sides — they do not need to be cooked through.
In a wide pot, heat the rest of the oil and tip in the marinated onions with the bay leaves. Cook on medium, stirring often, for 20–25 minutes until they are soft, sweet and greatly reduced.
Add the reserved marinade, the water and the whole chilli. Return the chicken, cover, and simmer on low for 25 minutes until it is tender and the sauce has thickened around it.
Stir in the olives if using, taste for salt and lemon, and serve over plain white rice with the onions spooned generously over the top.

💡 Советы

Yassa works just as well with fish (yassa poisson) — marinate it for 1 hour rather than overnight, and grill it more gently.
Do not cut the onions too fine. Thick half-moons hold their shape through the braise; a fine dice disappears into mush.
The dish comes from the Casamance in southern Senegal and is now eaten across West Africa, from Gambia to Mali.