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Poulet Yassa de Guinée (Guinean Poulet Yassa)
Poulet Yassa de Guinée (Guinean Poulet Yassa) is a traditional Guinean (from Guinea-Conakry) recipe for a classic stew of chicken in a lemon juice, chilli and onion base. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinean Poulet Yassa (Poulet Yassa de Guinée).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+180 minutes marinating)
Serves:
6–8
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesGuinea Recipes
Though most closely associated with
Senegal, yassas are made in the surrounding countries as well, as this classic version from Guinea demonstrates.
Ingredients:
1.8kg chicken cut into serving pieces
juice of 6 lemons
2 garlic cloves, minced
6 onions, sliced into rounds
2 hot chillies
6 tbsp oil
1 bayleaf
salt and freshly-ground black pepper, to taste
Method:
Mix together the lemon juice, onions, garlic and 3 tbsp oil in a bowl. Beat to combine then add the chicken pieces and toss to coat. Cover and set aside to marinate in the refrigerator for at least 3 hours. Remember to turn the chicken pieces occasionally so that they marinate evenly.
Once done, remove the chicken pieces and either grill or barbecue until lightly browned on all sides. Drain the onions and garlic and reserve the liquid.
In a flame-proof casserole heat the remaining oil. Add the onions and garlic and fry for 4 minutes, or until soft. Add the chicken pieces, bayleaf, chillies and season to taste. Bring to a simmer and cook for about 80 minutes or until the chicken pieces are tender.
Now add the reserved liquid and bring just to a boil.
Serve hot on a bed of steamed fonio or rice.
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