CHICKEN YASSA
This is my riff on yassa, a traditional Senegalese dish of chicken or other meat and onions marinated in a tart mixture of vinegar, citrus, chiles and spices. The flavors are entrancing, and it's a knockout for a dinner party. The chicken and most of the ingredients can marinate overnight, and the marinade becomes the sauce for the finished dish, so most of your prep is done ahead. Here I braise the chicken, making it a one-pot dish and an excellent choice if you want a spectacular dinner without a lot of hassle (or clean-up!).
Provided by JJ Johnson
Categories main-dish
Time 7h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
- Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.
POULET YASSA (CHICKEN YASSA) FROM AFRICA
This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.
Provided by Ed Gibbon
Categories Chicken
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
- Remove chicken from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
- Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
- While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
- Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
CHICKEN YASSA
Steps:
- In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoons of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard and water. When the dish has reached the desired degree of hotness, remove the chile and reserve ( it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over the rice.
CHICKEN YASSA
Popular across West Africa, chicken yassa coaxes deep flavor from a handful of simple ingredients: smoky grilled chicken, sweet caramelized onions, tangy lime, bright ginger and spicy Scotch bonnet chile. This version comes from "The Fonio Cookbook" by chef Pierre Thiam (Lake Isle Press, 2019). Mr. Thiam, who was born and raised in Dakar, is the chef and owner of Teranga, a West African restaurant in Harlem. His recipe calls for bone-in chicken legs, but, in southern Senegal, where the dish originated, you might be served other chicken parts, fish yassa or even lamb yassa. The cooking method is flexible: The chicken develops the best smoky char when grilled, but will still be delicious seared in a grill pan or cast-iron skillet.
Provided by Alexa Weibel
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
- If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
- Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
- Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
- Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
- Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.
SHELIA'S CHICKEN YASSA
Yassa is originally from Senegal but is very much a part of the Gambian cuisine experience. It can be prepared with fish or chicken. It is marinated overnight with lots of lemons, spices, pepper, and onions and then traditionally cooked the next day on a charcoal grill. I often say yassa is a lemon-pepper and onion lover's delight.
Provided by CookingWithShelia
Categories African Recipes
Time 9h40m
Yield 4
Number Of Ingredients 20
Steps:
- Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
- Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
- Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
- Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
- Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Arrange grilled chicken over vegetables in the skillet.
- Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
Nutrition Facts : Calories 951.4 calories, Carbohydrate 58.3 g, Cholesterol 214.8 mg, Fat 50.5 g, Fiber 7 g, Protein 69.2 g, SaturatedFat 9.6 g, Sodium 1493.9 mg, Sugar 7.6 g
CHICKEN YASSA
Make and share this Chicken Yassa recipe from Food.com.
Provided by Engrossed
Categories Chicken
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
- Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
- Preheat the broiler.
- Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
- Remove the onions from the marinade.
- Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
- Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
- When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
- Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
- Serve hot over white rice.
Nutrition Facts : Calories 571.6, Fat 40, SaturatedFat 10.1, Cholesterol 142.3, Sodium 165.1, Carbohydrate 15.6, Fiber 2.7, Sugar 6.8, Protein 36.8
CHICKEN YASSA
Provided by Jessica B. Harris
Categories Chicken Onion Poultry Broil Marinate Dinner Lemon Hot Pepper Simmer Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.
More about "chickenyassa recipes"
SENEGALESE CHICKEN YASSA: SCRUMPTIOUS WEST AFRICAN …
From panningtheglobe.com
4.8/5 (9)Total Time 2 hrsCategory Main CourseCalories 555 per serving
- Put the chicken and onions into a large glass bowl. Cut a few slits in the habanero pepper and add it to the bowl. Whisk marinade ingredients in a small bowl and pour on top. Toss to coat. Cover bowl with plastic wrap and marinate in the fridge for at least 3 hours or, preferably, overnight.
- Preheat the oven to 350ºF. Heat 1 tablespoon oil over medium-high heat in a large heavy pot or Dutch oven. Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste. Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
- Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize. Regulate the heat so they don’t burn.
- Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces. Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes.
FRIED CHICKEN - WIKIPEDIA
From en.wikipedia.org
CHICKEN YASSA - THE GLOBE AND MAIL
From theglobeandmail.com
YASSA OR POULET YASSA - INTERNATIONAL CUISINE
From internationalcuisine.com
YASSA (FOOD) - WIKIPEDIA
From en.wikipedia.org
CHICKEN YASSA RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
YASSA | TRADITIONAL CHICKEN DISH FROM SENEGAL - TASTEATLAS
From tasteatlas.com
CHICKEN YASSA - AUTHENTIC SENEGALESE RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseCuisine African, SenegaleseTotal Time 2 hrs 10 mins
- Prepare the marinade by mixing half the onions, 2 tablespoons of mustard, 4 tablespoons of peanut oil and lime (or lemon) juice. Add salt and pepper. Rub chicken with the marinade and let stand several hours in refrigerator.
- Preheat oven to 400F/200, on grill position. Arrange the chicken pieces on a baking sheet lined with parchment paper and roast for about 20 mins, turning chicken halfway through. All the pieces must be toasted and golden.
- Heat the remaining oil in a frying pan, add the remaining onions and cook on medium heat for 5 minutes, then add the vinegar, the stock cube and the remaining mustard and garlic. Add salt and pepper.
- Sauté for a few minutes over medium heat, then add a glass of water and cover. Add the chicken, jalapeño and olives and sauté for a few more minutes, stirring regularly. Then add a small glass of water and the chilies.
DR. JESSICA B. HARRIS' CHICKEN YASSA RECIPE - TODAY.COM
From today.com
4.3/5 (32)
- 1. Combine the lemon juice, onions, salt, pepper, minced habanero and 1/4 cup of the peanut oil in a gallon-size, resealable plastic bag (or nonreactive, sealable bowl). Add the chicken pieces and seal the bag; massage to coat evenly. Marinate the chicken in the refrigerator for at least 2 hours.
- 2. Transfer the marinated chicken, skin-side down, to a preheated, seasoned grill pan. Cook the chicken, in batches, until brown on both sides (it will not be cooked through). Reserve the onions and marinade. Transfer the cooked chicken to a plate.
- 3. Meanwhile, heat the remaining tablespoon of peanut oil in a large Dutch oven over medium-low heat. Add the reserved onions, shaking off as much of the marinade as possible, and cook for about 20 minutes, until they are translucent and tender. Add the remaining marinade and stir well; increase the heat to medium and cook, stirring occasionally, until the liquid comes to a low boil.
- 4. Add the grilled chicken pieces, pricked habanero, olives, carrots, mustard and 1/2 cup water, stirring to mix well. Once the liquid returns to a boil, reduce the heat to medium-low, cover and cook for 20 minutes, or until the chicken has cooked through. If the mixture looks too dry, add more water. Taste occasionally and remove the whole habanero when the desired spice level has been reached. Serve hot over broken rice.
CHICKEN YASSA WITH RICE RECIPE - BLUE FUFU
From thebluefufu.com
JESSICA B. HARRIS ON WHY CHICKEN YASSA IS HER 'GOOD-LUCK DISH'
From today.com
CHICKEN YASSA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN YASSA (SENEGALESE BRAISED CHICKEN WITH CARAMELIZED …
From seriouseats.com
POULET YASSA (CHICKEN YASSA) - YOUTUBE
From youtube.com
YASSA CHICKEN RECIPE | AFRICANBITES.COM
From africanbites.com
CHICKEN YASSA BY JESSICA B. HARRIS - FINE DINING LOVERS
From finedininglovers.com
JESSICA B. HARRIS' CHICKEN YASSA BY JESSICA B. HARRIS | SALT + SPINE
From saltandspine.com
CHICKEN YASSA RECIPE : SBS FOOD
From sbs.com.au
AFRICAN CHICKEN YASSA - FOOD & DRINKS | COOK AFTER ME
From cookafterme.com
CHICKEN YASSA - A SENEGALESE NATIONAL DISH - SAPORIDELMONDO
From saporidelmondo-blog.com
POULET YASSA - CHICKEN YASSA | PRECIOUS CORE
From preciouscore.com
YASSA CHICKEN - AFRICAN CHICKEN STEW - WHERE IS MY SPOON
From whereismyspoon.co
CHICKEN YASSA INFO – AYO FOODS
From ayo-foods.com
CHICKEN YASSA – HOW TO MAKE POULET YASSA | DOBBY'S SIGNATURE
From dobbyssignature.com
YASSA CHICKEN RECIPE | PBS FOOD
From pbs.org
MENU - FAANGTHAI.COM
CHICKEN YASSA - POULTRY & CHICKEN RECIPES - LGCM
From lakegenevacountrymeats.com
CHICKEN YASSA RECIPE | GAMBIA
From accessgambia.com
CHICKEN YASSA | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
CHICKEN YASSA IS THE WEEKNIGHT CHICKEN DISH WE CAN’T STOP MAKING
From 177milkstreet.com
CHICKEN YASSA RECIPE BY CHEF PIERRE THIAM— LAKE ISLE …
From lakeislepress.com
TOP'S CHINA
From topschinarestaurant.com
POULET YASSA (SENEGALESE CHICKEN) - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
EASY YASSA CHICKEN - EAT WELL ABI
From eatwellabi.com
HOMEMADE SENEGALESE CHICKEN YASSA - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CHICKEN YASSA - 6 PACKS – AYOFOODS
From shop.ayo-foods.com
CHICKEN YASSA - POULET-AU-YASSA - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
CHICKEN YASSA (SENEGALESE POULET YASSA) - COOKIST.COM
From cookist.com
HOW TO COOK EASY CHICKEN YASSA | GAMBIAN FOOD - YOUTUBE
From youtube.com
SENEGALESE CHICKEN YASSA - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
You'll also love