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Yassa
Yassa
Yassa is a delicious dish that originates from Senegal, West Africa. It’s typically made with marinated chicken or fish, cooked with onions, mustard, lemon juice, and various spices. The result is a flavorful and tangy dish that is often served with rice or couscous.
Ingredients
Method
- In a large bowl, combine the sliced onions, minced garlic, lemon juice, Dijon mustard, ground black pepper, dried thyme, and paprika. Add some salt to taste. You can also add the scotch bonnet pepper or chili pepper if you like it spicy.
- Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
- Heat the vegetable oil in a large skillet or pot over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade for later.
- Brown the chicken pieces in the hot oil until they are golden and slightly crispy on both sides. This may take about 5-7 minutes per side. Once browned, remove the chicken from the pot and set it aside.
- In the same pot, add the sliced onions from the marinade and sauté them until they become soft and translucent. Stir them occasionally to prevent burning.
- Return the chicken pieces to the pot with the sautéed onions. Pour in the reserved marinade and stir everything together. Reduce the heat to medium-low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Taste and adjust the seasoning, adding more salt or lemon juice if desired. You can also add more water or chicken broth if the sauce is too thick.
- Serve the Chicken Yassa with steamed rice, couscous, or your preferred grain. Garnish with fresh herbs like cilantro or parsley for an extra pop of flavor.
Nutrition
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