Hulda
Poulet Yassa is a Senegalese dish basically made with chicken, lemon, mustard and lots of onions which give the soup an amazing taste. Poulet Yassa without onions is inconceivable.
How to make Poulet Yassa
- Combine all the spices with the cleaned chicken and chopped onions, and let them marinate for at least 1 hour or preferably overnight.
- Remove the chicken from the marinade, brown it on both sides in a pan and set it aside. You can also brown the chicken on a grill, as it is the traditional way to cook Poulet Yassa.
- Scoop the onions from the marinade and fry them until they are caramelised. Add the liquid from the marinade, the chicken stock or water into the pot and cook for a few minutes.
- Return the brown chicken into the pot and let it cook. Then you could add bell peppers or green olives or another vegetable, and cook them for a few minutes.
Poulet Yassa
Poulet Yassa is a Senegalese dish basically made with chicken, lemon, mustard and lots of onions which give the soup an amazing taste. Poulet Yassa without onions is inconceivable.
Ingredients
- 500 g chicken thighs
- 5 onions
- 8 tbsp lemon juice
- 8 tbsp apple cider vinegar
- 2 tbsp mustard cream
- 1 tsp black pepper or white pepper
- 1 tsp dry mixed herbs
- 5 garlic cloves
- 1 tsp dry ginger
- 1 tsp hot paprika
- salt to taste
- vegetable oil
- 1 habanero pepper optional
- 1 bay leaf
- water/chicken stock
- bell peppers/green olives optional
Instructions
- Combine lemon juice, apple cider vinegar, black pepper, mustard cream, dry mixed herbs, crushed garlic cloves, hot paprika, dry ginger and salt in a small bowl.
- Put the cleaned chicken into a large bowl and pour the spice mixture over it and combine. Then add the onion and bay leaves, and mix them all together. Cover it and let it marinate for at least 1 hour, preferably overnight.
- Remove the chicken pieces from the bowl and set the marinade aside to use later.
- Heat a pan on medium heat and pour 3 tablespoons of oil into it. When the oil is hot, brown the chicken for about 4-5 minutes on each side. Remove the chicken and set it aside.
- Scoop the onions from the marinade and place them into the pan to fry for a few minutes. But don't discard the marinade.
- Add liquid from the marinade into the pan, add chicken stock or water. Then let them cook for about 10 minutes.
- Return the chicken to the pot and let them cook for another 20 minutes on low heat. Meanwhile, if you want bell peppers or green olives, add them 5 minutes before the cooking end time. The meal is ready to be served. It can be served with rice. Enjoy!
Video
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