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Chicken yassa

Senegalese Chicken Yassa

Chef's Pencil Staff
A lot of onions are used in this Senegalese Chicken Yassa (Yassa Poulet). Onions are the life of the party in this main meal, so if you're not a fan, please make sure you chop or blend them first.
4.92 from 46 votes
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Prep Time 20 minutes
Cook Time 1 hour
Waiting Time 1 hour 45 minutes
Total Time 3 hours 5 minutes
Course Main Course
Cuisine African
Servings 2 servings

Ingredients
 
 

  • 10 chicken breasts/drumsticks whichever you prefer
  • 2 large red onions
  • 2 bay leaves
  • 1 tsp crushed red pepper
  • 1 tsp ground red pepper
  • 1 tsp crushed black pepper
  • 1 tsp chicken seasoning powder
  • 2 carrot sticks
  • 2 stock cubes
  • 2 tsp dried thyme
  • 1/2 tsp iodized salt
  • 1 cup distilled white vinegar
  • 5 cloves garlic chopped
  • 1 tbsp grated ginger
  • 3 tbsp regular yellow mustard
  • 1 scotch bonnet pepper
  • 1 lemon
  • 1 tbsp canola oil
  • 1 Knorr seasoning cube (Or any seasoning powder of your choice)
  • 1/2 cup vegetable (peanut) oil

Instructions
 

  • Rinse the chicken. Drain and rub all pieces with 1/2 a lemon and 1/2 tsp kosher salt. Set aside.
  • Slice the onions, scotch bonnet pepper, grate the ginger and garlic and set aside.
  • Put 1/2 cup (120 ml) peanut oil, the juice of 1/2 a lemon, mustard, 1 Knorr seasoning cube, white vinegar, and the other dry spices in a bowl and mix thoroughly.
  • Add the onions, garlic, and ginger to the marinade. Mix thoroughly.
  • Add the chicken pieces to the marinade with the lemon and salt and mix.
  • Make sure the chicken is completely covered by the onion mix. Cover with foil or cling film and let marinate in the fridge for 1 hour 45 minutes or overnight if you have the time.
  • Remove from the fridge. Preheat the oven to 400 degrees Fahrenheit (200 Celsius).
    Remove the chicken pieces, removing any ingredients sticking to the chicken. Place the chicken in a baking pan line with foil and let brown for 25 minutes.
  • Drain the liquid from the onions using a sieve. Heat 1 tbsp canola oil in a pot or large frying pan. Add the onions and let cook over medium heat for 15 minutes.
  • Add the strained liquid to the onions and let cook over low-medium heat for another 15-20 minutes.
  • Remove chicken from the oven and add to the simmering sauce. Let cook another 15 minutes over medium heat till the chicken juices run clear when pierced (at the 5-minute mark, taste for seasoning, if needed, add remaining Knorr seasoning cube).
    Turn off the heat. Let stand for 5 minutes. Serve with white rice.

Notes

Senegalese Chicken Yassa
Keyword yassa
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