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Poulet Yassa Malienne (Malian Chicken Yassa)
Poulet Yassa Malienne (Malian Chicken Yassa) is a traditional Malian recipe for a classic dish of chicken and vegetables in a peanut butter base served with olives and carrots. The full recipe is presented here and I hope you enjoy this classic Malian version of: Malian Chicken Yassa (Poulet Yassa Malienne).
prep time
40 minutes
cook time
90 minutes
Total Time:
130
Serves:
4–6
Rating: 
Tags : Chicken RecipesVegetable RecipesMali Recipes
Chicken Yassa is generally thought of as a Senegalese dish, but it's also prepared in Neighbouring and the Malian version is given here.
Ingredients:
4 chicken thighs, boned and cut in half
1 kg onions, finely diced
1/2 red bell pepper, sliced into thin strips or diced
1/2 green bell pepper, sliced into thin strips or diced
3 garlic cloves, crushed
sunflower oil, for frying
1 bay leaf
1 lemon
150g green olives
500g carrots, scraped and cut into large chunks
1 stock cube
1 tbsp Dijon mustard
1 lemon
Method:
Place a cast iron casserole (Dutch oven) over medium heat. Once hot add a splash of oil and use to brown the chicken pieces all over.
Heat a little oil in a cast iron casserole dish. Brown the chicken pieces, without burning them. Once the chicken is nicely coloured remove with tongs season with salt and black pepper and set aside on a plate.
Remove excess oil from the casserole (leave about 3 tbsp) then reduce the heat and sweat the onions down for about 6 minutes until golden. Stir in the garlic, peppers, mustard, lemon juice. Add the stock cube and 200ml water then season to taste with salt and pepper, bring to a gentle simmer over low heat then cook, covered, for 30 minutes.
Bring a pan of salted water to a boil, add the carrots and cook for about 15-20 minutes or until tender but still firm.
Return the chicken to the casserole dish and finish cooking by simmering for 30 minutes, adding a little water if needed if the mixture looks a little dry.
A few minutes before the end of cooking, add the olives and carrots to warm them and coat them with the sauce.
Serve accompanied by white rice.
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