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Name: Poulet Yassa
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 1.2 kg chicken pieces; 800 g onions; 100 ml lemon juice; 2 tbsp Dijon mustard; 4 cloves garlic; 3 tbsp vegetable oil; 2 bay leaves; 1 fresh chili pepper; 1 tsp black pepper; 1 tsp salt; 200 ml chicken stock

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Senegal1 h 45 minServes 4cooked before

Poulet Yassa

Yassa au poulet

Ingredients11

chicken pieces1.2 kg
onions800 g
lemon juice100 ml
Dijon mustard2 tbsp
garlic4 cloves
vegetable oil3 tbsp
bay leaves2
fresh chili pepper1
black pepper1 tsp
salt1 tsp
chicken stock200 ml

meatvegetablefruitspice & sauceother

Method

Cut the chicken into serving pieces and slice the onions thinly. Crush the garlic and finely chop the chili.
Mix the lemon juice, mustard, garlic, chili, salt, and black pepper. Coat the chicken and half the onions, then marinate for at least 30 minutes.
Heat the oil in a wide pan. Brown the chicken on all sides, then set it aside.
Add the remaining onions to the pan and cook over medium heat until soft and golden, stirring often.
Return the chicken and its marinade to the pan. Add the bay leaves and chicken stock.
Cover and simmer for 35 to 45 minutes, until the chicken is tender and the sauce is thick and oniony.
Taste and adjust the salt and lemon. Serve hot with rice.

Name a dish.

Poulet Yassa

Ingredients11

Method

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