Hello There!
Oooh Yassa, Yassa, my dear Yassa!
For those of you who have never heard about Poulet Yassa (Yassa Chicken), I’m truly sorry, you’ve been missing out!
Rest assured, it’s not too late, this recipe will change that.
Let me start off by explaining what Pulet Yassa is: this popular West African dish is probably, alongside THE Thieboudienne, Senegal’s most valuable treasure.
The main ingredients for this sauce are: onions (lots of them), mustard and of course chicken. It’s usually served with white or brown rice.
Despite being a self-proclaimed Yassa-connaisseuse (trust me, I’ve tried many), this was my first time making it: it was definitely easier than expected.
I decided to test out Roger’s (aka Cordon Bleu du Bled on Instagram) recipe: do yourselves a favor and go check out his page here, the visuals alone are worth it!
I only changed one ingredient: instead of using chicken stock, I use dried crayfish.
This also made me realize that I should post more African recipes in the future, so stay tuned for 2021: they’re coming!
Well, without further ado, here’s the recipe.
Bon Appetit!
Poulet Yassa Sauce (Chicken Yassa Stew)
Course: MainCuisine: African4
servings15
minutes40
minutes1
hourIngredients
- The Marinade
1 Onion (sliced)
6cm Ginger (grated)
2 Garlic cloves
½ Scotch bonnet pepper (optional)
½ Red bell pepper (chopped)
1 tablespoon Olive oil
Juice of 2 Lemons
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Nutmeg
1 sprig Thyme
1 sprig parsley
- The Sauce
Vegetable oil
4 Chicken Legs
4 tablespoons Mustard
4 large Onions (sliced)
Juice of 4 Lemons
Fresh Thyme
2 teaspoons dried Crayfish
450ml Water
2 Bay leaves
Lemon zest (optional)
Directions
- Add all the ingredients of the marinade in a mixer bowl. Blend until smooth
- Make small cuts into the chicken.
- Coat the chicken with the marinade, making sure that it gets into the cuts.
- In a large bowl, add the chicken and sliced onions.
- Add in the lemon juice, mustard, bay leaves, thyme.
- Cover the bowl and place in the fridge for at least 1 hour (even better, overnight)
- Heat 2 tablespoons of vegetable oil in a large pan.
- Add in the chicken, skin-side down. Cook until crispy golden. Set aside.
- Drain the onions and set the juice of the marinade aside.
- Heat 2 tablespoons of vegetable oil in a large pan.
- Add in the onions. Stir until golden/caramelized.
- Add in the water, crayfish, juice of the marinade, chicken legs. Cover and cook 25 minutes, until chicken is done and the sauce has gotten thicker in texture.
- Serve with rice and lemon zest.
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