Poulet Yassa – Senegalesisches Traditionsgericht

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.

Prep time

15 min

Rest time

8 h

Cooking time

40 min

Portions

Total time

8 h 45 min

Ingredients

8 Chicken pieces, thighs with skin
4-5 Onions, sliced
1 tsp Sugar
3 tbsp hot Mustard
3 Lemons, the juice
3 tbsp Olive Oil for the marinade
4 cloves of Garlic, chopped
3 Bay Leaves
Salz und Pfeffer
Chili Flakes
Broth
Oil for frying

Instructions

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.

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.

Step 3

Place the onions without the marinade in the same pan and add the sugar. Cook the onions until brown.

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.

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

Poulet Yassa – Traditional dish from Senegal