It is a beloved traditional dish originating from Senegal in West Africa. It is widely enjoyed for its vibrant flavors and aromatic spices. The recipe involves marinating chicken in a tangy sauce made primarily of onions and lemon, resulting in a delicious and satisfying meal. Here is a more detailed version of the Chicken Yassa recipe:
Ingredients:
- 1 whole chicken, cut into pieces
- 4-6 onions, thinly sliced
- Juice of 3-4 lemons
- 4 cloves of garlic, minced
- 1 tablespoon Dijon mustard
- 2-3 hot chili peppers, chopped (optional, adjust to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/4 cup vegetable oil
- 1 bay leaf
- Water, as needed
Instructions:
- In a large bowl, combine the freshly squeezed lemon juice, minced garlic, Dijon mustard, ground black pepper, salt, and chopped chili peppers (if desired). Mix well to create a flavorful marinade.
- Place the chicken pieces in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and penetrate the meat.
- Heat the vegetable oil in a large skillet or pot over medium-high heat.
- Add the thinly sliced onions to the hot oil and sauté them until they become soft, golden brown, and caramelized. Stir occasionally to prevent burning. This process may take around 10-15 minutes.
- Retrieve the marinated chicken from the bowl, allowing any excess marinade to drip off, and add it to the pot with the onions. Keep the leftover marinade for later use.
- Sear the chicken pieces in the onion mixture, turning them occasionally, until they are nicely browned on all sides. This should take approximately 5-7 minutes.
- Pour the reserved marinade over the chicken and onions, and add the bay leaf to the pot. Stir everything together to ensure the flavors are well combined.
- Reduce the heat to medium-low, cover the pot, and let the chicken simmer in the flavorful sauce for about 30-40 minutes, or until the chicken is tender and fully cooked. Stir occasionally and add a little water if needed to maintain the desired consistency of the sauce.
- Once the chicken is cooked, remove the bay leaf from the pot and taste the sauce. Adjust the seasoning by adding more salt, black pepper, or lemon juice if desired.
- Chicken Yassa is traditionally served hot. It pairs wonderfully with steamed rice, couscous, or even a side of salad. The tangy and savory flavors of the dish are sure to delight your taste buds.
Feel free to adjust the recipe according to your personal preferences. You can make it spicier by adding more chili peppers or milder by reducing the amount. Enjoy the rich and aromatic flavors of Chicken Yassa!