Chicken yassa or chicken yassa is a dish of Senegalese culture also popular in Mali and especially very appreciated throughout sub-Saharan Africa. It is a rather spicy recipe, made with onions, grilled chicken and other ingredients that are found everywhere and in the end it remains a not very expensive dish. Today I offer you the revisited recipe of chicken yassa because indeed, at the base the traditional version does not require olive or mustard. But over the years, we have allowed ourselves to add these two ingredients which, I assure you give an incredible taste to this recipe. It is one of the easiest Senegalese dishes to cook and which for the most part delights everyone, you can also add it to your Christmas menu or any other ceremony.
INGREDIENTS
- 1 whole chicken or 1kg of chicken drumsticks
- 50 g of mustard
- 1 head of garlic
- Bay leaves
- 5 Onions
- 2 Peppers
- 500 ml cooking oil
- 10g parsley
- 1 lemon
- Olives
- Maggi Flavor
- 1 teaspoon of sugar
Total time
Preparation: 1h Rest: 1h Cooking: 2h
INSTRUCTIONS
1
To start, clean the chicken and cut it into pieces if it is a whole chicken. If you are using chicken drumsticks, you obviously do not need to cut. You can wash your chicken with lemon and/or salt to get rid of the strong smell, it is a little Senegalese secret;
2
Next, let's make the marinade! Mix the parsley and some of the garlic and pour into a bowl. Add a tablespoon of mustard, salt, flavoring and a little pepper and mix with a spoon until the mixture is smooth;
3
Make small holes on the chicken pieces with a knife and introduce half of the marinade on all the chicken pieces. Add a little more pepper and mix well. Reserve the second part of the marinade. Cover the chicken with plastic wrap and let marinate for 1 to 2 hours (this is optional but the chicken will taste better);
4
Heat oil to frying temperature in a pan, add a piece of onion and grill the chicken for 6 to 7 minutes on each side so that they are nicely browned; You can choose to grill your chicken on the barbecue or in the oven, it all depends on you;
5
Then cut your onions into strips and put in a salad bowl. Add the mustard, pepper, lemon juice, salt and mix well with a spatula or a spatula until the onions are well incorporated;
6
Then pour the onion mixture into the pan of chicken frying oil (reheat if the oil has already cooled), stir and cook over medium heat for 10 to 15 min, stirring occasionally;
7
Add the second part of the marinade, the peppers and the blended garlic and stir. Cover and simmer for 5 min;
8
Then add 40 cl of water, then cook for 30 to 40 minutes while stirring every 5 minutes ⇒ It is really crucial to stir your preparation regularly during cooking to prevent it from burning. Indeed, if you do not stir often enough, some pieces could be exposed to the heat for too long and end up burning, while others would not be cooked enough. To avoid this problem, it is recommended to stir every 5 minutes throughout the cooking time. This will allow you to ensure that all the pieces of your preparation are cooked evenly and that there is no risk of burning. Make sure that the cooking is done over medium heat.
9
Check the seasoning and add the olives and bay leaves. Cover and cook until the oil starts to rise to the top. ⇒ Olives are used to add a distinctive flavor and texture to your chicken yassa recipe. You can also use black olives which are also commonly used for this dish and add a special touch of salty and tangy flavor.
10
Add the sugar to reduce the acidity and simmer until the oil rises completely. Don't forget to stir; Your chicken yassa is ready, serve hot, accompanied by white rice or attiéké, Enjoy with your family or invite your friends, colleagues … because traditional recipes are better when eaten together, accompanied by beautiful anecdotes. If you eat it with attiéké, you can do it with your fingers. It would be much more circulating Enjoy your meal!
Note:
In Senegal, yassa is eaten with rice but you can enjoy it with attiéké from Ivory Coast, cassava stick from Cameroon, steamed plantain, or even plantain fries. As for the conservation of your chicken yassa, nothing complicated. Simply keep in the fridge for 6 days maximum or in the freezer for a month maximum. But before that, make sure to put them in hermetically sealed containers before storing them. When you are ready to eat it, simply reheat it over a fire or in the microwave, and your soup will still be just as delicious. ♥Here are other recipes made with chicken that you will surely like: chicken kedjenou , Chicken DG , chicken Kiev
