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.
POISSON YASSA (FISH YASSA)
This is a traditional Senegalese recipe. It would take an ichthyologist to determine exactly what kind of fish are used to make this dish in Africa, and those fish may not be available elsewhere. Select any firm-fleshed fish that won't fall apart on the grill. Tilapia and Salmon work well.
Provided by Annacia
Categories African
Time 9m
Yield 3-6 serving(s)
Number Of Ingredients 11
Steps:
- If using whole fish:.
- Cut several slits in the side of the fish to allow it to better marinate.
- In a glass bowl or baking pan mix all ingredients (except the fish) to make a marinade.
- Place the fish in the marinade, covering both sides, and allow it to marinate an hour.
- Remove fish from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Cook fish over an outdoor grill (or broil fish in a hot oven) until done. If grilling: a hinged wire basket made for holding fish on the grill is very useful.
- Cooking method 2: In a frypan, fry the fish on each side in hot oil until done.
- While fish is cooking: Pour the marinade into a saucepan and bring to a slow boil. Reduce heat and simmer until the marinade thickens into a sauce.
- Place the fish over cooked rice on a serving dish and cover with sauce.
Nutrition Facts : Calories 391.9, Fat 36.3, SaturatedFat 6.2, Sodium 7, Carbohydrate 17.8, Fiber 2.7, Sugar 7.3, Protein 2
FISH YASSA
Number Of Ingredients 16
Steps:
- 1. Rinse the steaks under cold running water, then drain and blot dry with paper towels. Season the fish with salt and pepper and place in a baking dish just large enough to hold them flat in a single layer. Whisk the lemon juice and oil in a small bowl to blend and pour over the fish. Turn the steaks once or twice to coat, then cover and let marinate, in the refrigerator, for 1 to 2 hours.2. Preheat the grill to high.3. When almost ready to grill, prepare the sauce. Heat the oil in a nonstick skillet over medium heat. Stir in the paprika, then add the onions, carrot, and chile and sauté until the onion is translucent, 3 to 4 minutes. Add the water, 1/4 cup each lemon juice, and mustard, and the vinegar and bring to a boil. Reduce the heat to low and simmer the sauce until reduced, thick, and richly flavored, about 15 minutes, stirring often the onions should remain a little crisp. Remove from the heat and taste for seasoning, adding salt, pepper, mustard, or lemon juice as necessary the sauce should be highly seasoned. Cover and keep warm.4. When ready to cook the steaks, oil the grill grate. Remove the steaks from the marinade and arrange, facing in the same direction, on the hot grate. Grill until cooked through in the center when pierced with a knife, 4 to 6 minutes per side, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Using the spatula, carefully transfer the steaks to serving plates or a platter and spoon the sauce on top. Serve immediately.Serves 4
Nutrition Facts : Nutritional Facts Serves
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