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Poulet Yassa (Chicken yassa)
Poulet Yassa (Chicken yassa) is a traditional Senegalese recipe for a stew of chicken in an onion, chilli and olive base that's typically served with rice or vermicelli. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Chicken yassa (Poulet Yassa).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Chicken RecipesSenegal Recipes
Yassa is one of Senegal’s favourite dishes and it's typically made with fish (poisson) or chicken (poulet). This version is the classic chicken yassa. Traditionally, a whole, jointed, chicken would be used. Here I've simplified things slightly so you can use chicken legs and/or thighs. Thighs are generally tougher but more flavourful and legs will cook slightly quicker. For a slightly larger portion you could use a whole chicken leg. Poulet Yassa is also a classic recipe from Mauritania.
Ingredients:
4 medium onions, 2 coarsely chopped, 2 thinly sliced
4 cloves garlic, peeled
1 spring onion, coarsely chopped
½ green bell pepper, coarsely chopped
15g (1/2 oz) fresh ginger, peeled and coarsely chopped
1 scotch bonnet chilli, de-seeded and chopped
a handful of flat-leaf parsley
juice of 2 lemons
1 tbsp Dijon mustard
4 whole chicken legs or thighs (skin on), slashed
3 tbsp vegetable oil
2 tbsp red wine vinegar
1 bay leaf
12 green olives, (optional)
sea salt, to taste
freshly-ground black pepper, to taste
plain rice, couscous or vermicelli, to serve
Method:
In a food processor, blitz together the chopped onions, garlic, spring onion, bell pepper, ginger, chilli, parsley and a generous pinch of salt. Add the juice of one lemon and the mustard, and blitz again.
Scrape the marinade into a bowl, add the chicken and rub the marinade into the cuts in the meat. Add the thinly sliced onion, toss and set aside to marinate for at least couple of hours (or overnight if you like).
Pre-heat your oven to 200°C (180°C fan/400F/gas mark 6). Remove the chicken from the marinade, brushing off any excess, sit on a baking tray, transfer to your oven and roast for 45 minutes or until deep golden and cooked through.
While the chicken is cooking, heat the oil in a large wide pan over a high heat and stir in the leftover marinade and onions. Add the vinegar, bay leaf, and season to taste with salt and black pepper. Cook over medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, soft and well caramelised. At this point stir in the remaining lemon juice.
Add the roasted chicken and olives (if using) to the pan, cover and cook for 5 minutes on a low heat to let the flavours combine. Sprinkle over a little extra parsley, if you like, and serve with rice, couscous or vermicelli.
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