Two of my favorite Senegalese dishes are Chicken Yassa and Fish meatballs. I first began eating these at my favorite restaurant in Sydney and seek it out in every city that I've lived in since.
Lately, I have been craving this lemony chicken so much so that it has been haunting my dreams. Yes, some of us do dream of food quite literally!
Yassa sauce essentially consists of lots of onions, lemon juice, tad mustard and oil with one special ingredient - Maggi chicken bouillion cubes. Green olives are spectacular in this dish and I'm partial to Spanish Manzanella olives. You could however use the more common green olives if you so choose.
This traditional chicken dish hails from the Casamance region of Senegal & Poulet Yassa is one of the most famous dishes from this region. Like many good chicken preparations, this one also benefits a great deal from overnight marinating and goes a long way in rendering an incredibly flavorful and tender meat.
Served over simple boiled rice, this is a wonderful tangy flavored meal and I don't see how you'll keep from licking your fingers!
Gather the ingredients,1 whole chicken, 4-5 garlic cloves - peeled, 3 large yellow onions (do not reduce quantity), 3/4 cup Spanish Manzanella green olives, 1/2 cup freshly squeezed lemon juice, 3/4 cup red wine vinegar, 2-3 dried or fresh bay leaves, 2 tsp Dijon mustard, 4 Maggi chicken bouillon cubes, 1 green chilly - slit and kept whole (or may be chopped for a hotter dish) , 1/3 cup olive oil & 1/2 cup water.
Seasonings - 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper & 1/2 tbs salt
Garlic: Crush and finely chop.
Onion: Peel, discard the ends and the skin. Finely slice as thin as possible.
Chicken: Joint the chicken into 8 pieces. You may cut each chicken breast into 2 pieces if too large. Leave the skin on.
Marinade sauce : In a bowl, add the garlic, lemon juce, vinegar, mustard, salt, cayenne & black pepper. Stir to combine.
Marinating the chicken: In a large oven roaster or pyrex dish, place the chicken pieces. Pour all the marinade over the chicken and rub with clean hands. Add all the onions and 'bury' the chicken in the onions.
The next day:
Olives: Measure, drain away liquid and set aside.
Method:Separate the chicken pieces from the onions and the marinade. Heat the olive oil in a large sauté pan (one with a lid) over medium-low heat.
Pan fry the chicken pieces on both sides in a single layer for about 6-8 minutes or until golden brown. Do this in 2 or 3 batches if needed so not to over crowd the pan. Remove all the chicken to a platter and set aside.
To the same oil, add the onions and slow-saute on medium heat until translucent & soft but not brown - for about 10-15 minutes.
Add the chicken to the onions along with the marinade, water and olives. Fit the pan with the lid and on medium-low heat, cook for about 20 minutes or until the chicken is tender.
Taste and adjust salt.
While the chicken is cooking, cook the rice for serving.Sprinkle the chicken with chopped parsley & serve hot over steamed rice.
Recipe for
Poulet Yassa from Senegal ~ Chicken, Onions & Olives in a classic Yassa sauce
Adapted from The Congo Cookbook
Preparation time - 15 minutes
Marinating time - Preferably overnight or at least 4 hours
Cooking time - 45 minutes
Serves 4
Shopping list
1 whole chicken
4-5 garlic cloves - peeled
3 large yellow onions (do not reduce quantity)
3/4 cup Spanish Manzanella green olives
1/2 cup freshly squeezed lemon juice
3/4 cup red wine vinegar
2-3 dried or fresh bay leaves
2 tsp Dijon mustard
4 Maggi chicken bouillon cubes
1 green chilly - slit and kept whole (or may be chopped for a hotter dish)
1/3 cup olive oil
1/2 cup water
Seasonings - 1/2 tsp cayenne pepper, 1/2 tsp ground black pepper & 1/2 tbs salt
To serve -
steamed rice
1 tbs chopped parsley if desired
Preparation:
Garlic: Crush and finely chop.
Onion: Peel, discard the ends and the skin. Finely slice as thin as possible.
Chicken: Joint the chicken into 8 pieces. You may cut each chicken breast into 2 pieces if too large. Leave the skin on.
Marinade sauce : In a bowl, add the garlic, lemon juce, vinegar, mustard, salt, cayenne & black pepper. Stir to combine.
Marinating the chicken: In a large oven roaster or pyrex dish, place the chicken pieces. Pour all the marinade over the chicken and rub with clean hands. Add all the onions and 'bury' the chicken in the onions.
The next day:
Olives: Measure, drain away liquid and set aside.
Method:Separate the chicken pieces from the onions and the marinade.
Heat the olive oil in a large sauté pan (one with a lid) over medium-low heat.
Pan fry the chicken pieces on both sides in a single layer for about 6-8 minutes or until golden brown . Do this in 2 or 3 batches if needed so not to over crowd the pan. Remove all the chicken to a platter and set aside.
To the same oil, add the onions and slow-saute on medium heat until translucent & soft but not brown - for about 10-15 minutes.
Add the chicken to the onions along with the marinade, water and olives. Fit the pan with the lid and on medium-low heat, cook for about 20 minutes or until the chicken is tender.
Taste and adjust salt.
While the chicken is cooking, cook the rice.Sprinkle the chicken with chopped parsley & serve hot over steamed rice.
Enjoy!
