Poulet Yassa

This is one of the national favourite of the Senegalese people. I’ve came across this dish on the menu of one of my favourite restaurant in Brussels but they have ceased to serve it anymore! Therefore, I have no choice but to make it on my own. It turned out ok, though I had to add in more ‘ummphh’ for the second round of serving. I am always too conservative about salt!

Here’s my recipe with the ‘uhmmphh’:

Serves 4

• One chicken or I used 4 large chicken drum+thigh pieces
• 8 onions, sliced
• 2 carrots, roughly chopped (optional vegetable)
• 10 tbsp lemon juice
• 8 tbsp Peanut oil
• 4 cloves of garlic, finely chopped
• 4 tbsp dijon mustard
• 1 cube of chicken stock
• 2 tbsp of soya sauce
• 2 small chillis
• Salt, pepper, nutmeg

1. Marinate the chicken with all ingredients overnight except optional vegetable (seal well!)
2. Preheat oven to 180°C and grill chicken for 15mins to brown it only
3. Remove the onions from the marinade and saute them in a large pan until translucent but not brown
4. Add the remainder of the marinade to the pan and cook until you have a thin sauce
5. Add the browned chicken back into your pan, cover and let simmer over low heat until the chicken is done

Serve over white rice and with cooked plantain if you can find them.

Bon appétit!