Yassa Chicken - Senegalese chicken stew
Updated: Jan 30, 2021
A very tasty and spicy Senegalese poultry dish consisting of barbecued chicken topped generously with sauteed onions, bell peppers, cabbage, and garlic.
The chicken is usually marinated overnight with onions and lemon, and grilled in a charcoal oven; cut and caramelized your onions, and finally the cooked chicken is tossed into the onion sauce and garnished with some olives. It's usually served with a side of boiled rice.
Prep time: 60 minutes (overnight)
Cook time: 60 minutes
1 whole chicken (about 3 lb), boned and cut into pieces
8 onions, thinly sliced
3 garlic cloves, minced
4 limes (or lemons), squeezed
1 tablespoon red wine or white vinegar
8 tablespoons peanut oil
3 tablespoons hot mustard
2 chicken stock cubes, crushed
2 dried Guajillo peppers, chopped
1 jalapeño pepper, cut in rings
5 oz green olives (optional)
1 tsp Cumin powder
Prepare the marinade by mixing half the onions, 2 tablespoons of mustard, 4 tablespoons of peanut oil and lime (or lemon) juice. Add salt, pepper and cumin. Rub chicken with the marinade and let stand several hours in refrigerator. (overnight ideal)
Preheat oven to 400 F 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.
Add a small glass of water and the chilies.
Bring to a boil, cover and cook on low heat for 45 mins.
Serve with white rice