SENEGALESE CHICKEN YASSA
Steps:
- In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
- When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.
SENEGAL YASSA
Make and share this Senegal Yassa recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add chicken, onions, vinegar, juice from the limes, pepper and cayenne to a large bowl. Mix well and marinate for 30 minutes.
- Take the chicken & onions out of the bowl, reserve the marinade. Saute the chicken & onion until golden brown on all sides.
- Add marinade and 1 cup of water to the pan. Simmer for 15-20 minutes until the chicken is tender. Serve over rice.
Nutrition Facts : Calories 584.1, Fat 16, SaturatedFat 3.2, Cholesterol 217.9, Sodium 416.6, Carbohydrate 33, Fiber 5.1, Sugar 16.1, Protein 74.7
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
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.
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.
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.
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