Yassa Chicken
The French influenced yassa chicken is a popular dish in Senegal. Chicken parts are marinated, then par broiled or grilled. Then the chicken is simmered in a caramelized onion/dijon mustard/lemon sauce until they are cooked through, falling off the bone. Yassa chicken is served with either steamed rice or couscous.
Ingredients
- 3 lbs chicken thighs
- 1 large onion sliced
- 4 garlic cloves minced
- 2 bay leaves
- 1 tbsp chicken bouillon
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 cup chicken stock
- 1 lemon sliced
- salt and pepper to taste
- 1 scotch bonnet or another hot pepper
Instructions
- Pull back the skin from the chicken. Season with chicken bouillon, salt, and pepper.
- Place the chicken in a storage bag with a quarter of the sliced onions, garlic, and bay leaves. Squeeze out the air. Marinate for 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken on a rack on a baking sheet lined in foil.
- Broil the chicken for 6 minutes a side.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions plus the remains of the marinade. Sauté for 10 minutes.
- Add in the lemon slices, hot pepper, and dijon mustard. Sauté for a minute.
- Place the chicken in the pan. Pour in chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Squeeze lemon over the chicken.
