- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with lemon juice, minced garlic, Dijon mustard, salt, and black pepper. Allow the chicken to marinate for at least 30 minutes or, ideally, a few hours in the refrigerator.
- Prepare the Yassa Sauce:
- In a separate bowl, mix sliced onions with vegetable oil, bay leaves, thyme, and sliced green chilies. Let the onions marinate for about 30 minutes.
- Cook the Chicken:
- Heat a large, heavy-bottomed pot or skillet over medium heat. Add the marinated chicken pieces and brown them on all sides. You can do this in batches to ensure even browning.
- Add the Yassa Sauce:
- Once the chicken is browned, add the marinated onions and their liquid to the pot. Stir well to combine.
- Simmer:
- Cover the pot and let the chicken simmer in the Yassa sauce over low to medium heat until the chicken is cooked through and the flavors meld together. This usually takes about 30-45 minutes.
- Adjust Seasoning:
- Taste the sauce and adjust the seasoning if needed. You can add more lemon juice, salt, or black pepper according to your preference.
- Serve:
- Serve Poulet Yassa over cooked rice or couscous. The tangy and aromatic onion sauce complements the chicken perfectly.
Poulet Yassa is a delicious and comforting dish that captures the vibrant flavors of Senegalese cuisine. It’s a great way to explore the rich culinary heritage of West Africa.
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