Poulet Yassa – Traditional dish from Senegal
Pane-Bistecca
Poulet Yassa is a Senegalese dish made from chicken marinated with lemon or lime, Dijon mustard and braised with sautéed onions.
The dish is rather sour, with the sweetness of the caramelized onions. I made it for the first time, but will definitely make it again, but with more acidity.
This recipe is part of Volkermampft’s Culinary World travel which is traveling to Senegal this month.
The dish is rather sour, with the sweetness of the caramelized onions. I made it for the first time, but will definitely make it again, but with more acidity.
This recipe is part of Volkermampft’s Culinary World travel which is traveling to Senegal this month.
Ingredients
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8 Chicken pieces, thighs with skin
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4-5 Onions, sliced
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1 tsp Sugar
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3 tbsp hot Mustard
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3 Lemons, the juice
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3 tbsp Olive Oil for the marinade
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4 cloves of Garlic, chopped
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3 Bay Leaves
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Salz und Pfeffer
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Chili Flakes
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Broth
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Oil for frying
Instructions
1
Step 1
Season the chicken pieces in a large bowl with salt and pepper. Mix in the onion slices. In another bowl, mix the mustard, lemon juice, olive oil, bay leaves, garlic cloves and chili and then pour over the pieces of meat. Leave to marinate overnight.
2
Step 2
Remove the chicken pieces from the marinade (without the onions) and fry well on both sides in hot oil. Remove the meat from the pan.
3
Step 3
Place the onions without the marinade in the same pan and add the sugar. Cook the onions until brown.
4
Step 4
Add the meat and marinade, bring to the boil briefly, then add approx. 1 cup of meat stock. Cover and simmer for approx. 30 minutes, turning the pieces of meat from time to time. Add more stock if necessary.
5
Step 5
Serve the chicken pieces with the onion sauce and white rice.
Notes
Couscous also goes very well!
- Petra aka Cascabel von Chili und Ciabatta mit Senegalesische Kokosmuscheln mit knusprigen Maniokfritten und Makrelen Pasteten mit Gewuerzkruste
- Regina von bistroglobal mit Màfe mit Huhn
- Cornelia von SilverTravellers mit Afrikanischer Erdnusstopf
- Britta von Brittas Kochbuch mit Poulet Yassa.- Hähnchen mit Zwiebelsauce
- und Saladu Awooka àk Mango – Avocado-Mango-Salat und Sombi – Kokospudding mit Mango und Thiebou djeun – Das senegalesische Nationalgericht etwas abgewandelt
- Wilma von Pane-Bistecca mit Poulet Yassa – Senegalesisches Traditionsgericht
- Susanne von magentratzerl mit Geröstete Auberginen in Erdnuss-Mafé-Sauce
- Volker von Volkermampft mit Yassa Poulet – saures Hähnchen mit karamelisierten Zwiebeln
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