Basque Chicken Yassa Recipes

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POULET YASSA (CHICKEN YASSA) FROM AFRICA



Poulet Yassa (Chicken Yassa) from Africa image

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

1/2 cup peanut oil (or any cooking oil)
1 chicken, cut into serving-sized pieces
4 -6 onions, cut up
8 tablespoons lemon juice
8 tablespoons vinegar (cider vinegar is good)
1 bay leaf
4 cloves minced garlic
2 tablespoons Dijon mustard (optional)
1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce) (optional)
1 chili pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper
black pepper
salt
1 small cabbage, cut into chunks (optional)
2 carrots, cut into chunks (optional)

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



Chicken Yassa image

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

4 bone-in, skin-on chicken legs (2 1/2 to 3 pounds)
4 scallions, trimmed, whites and greens finely chopped
2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
1 tablespoon white vinegar or apple cider vinegar
1/2 cup lime juice (from 3 or 4 limes), plus more as needed
4 tablespoons peanut, vegetable or canola oil, plus more as needed
Kosher salt and black pepper
2 pounds yellow onions, halved and sliced 1/2-inch thick
1 green bell pepper, halved, seeded and cut into thin matchsticks
1 whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or 1/2 to 1 teaspoon red-pepper flakes)
4 garlic cloves, finely chopped
4 teaspoons finely chopped fresh ginger
3 fresh or dried bay leaves
2 teaspoons Dijon mustard (optional)
Cooked rice or fonio, for serving

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



Chicken Yassa image

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

1/3 cup apple cider vinegar
1/3 cup fresh lemon juice
6 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons Dijon or grain mustard
1 tablespoon grated lemon zest
1 Thai bird chile, stemmed, seeded and minced
2 teaspoons freshly ground black pepper, plus more to taste
1 teaspoon cayenne
Kosher salt
4 large yellow onions, halved and thinly sliced into half-moons
1 bay leaf
2 pounds chicken thighs
2 tablespoons olive oil
1/2 teaspoon ground allspice
Cooked white basmati rice, for serving

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.

BASQUE CHICKEN YASSA



Basque Chicken Yassa image

Make and share this Basque Chicken Yassa recipe from Food.com.

Provided by MeliBug

Categories     Chicken

Time P1DT45m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 lbs skinless chicken pieces, washed
1 1/4 cups lemon juice
1/2 cup white wine vinegar
1/2 cup peanut oil
3 onions, sliced
2 sprigs fresh thyme
red pepper, to taste
2 cups water
4 bay leaves

Steps:

  • Mix the lemon juice, the vinegar, half the oil, the onions and pour on
  • the chicken pieces in a bowl. Marinate overnight, or longer.
  • Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.
  • Fry the onions in the remaining oil for a few minutes.
  • Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.

Nutrition Facts : Calories 292.8, Fat 17.3, SaturatedFat 3.3, Cholesterol 86.2, Sodium 97.6, Carbohydrate 7.5, Fiber 0.7, Sugar 2.7, Protein 26.9

YASSA CHICKEN



Yassa Chicken image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 pounds chicken (white or dark meat)
4 white onions, julienned
2 red bell peppers, julienned
2 poblano peppers, julienned
1 cup green olives, sliced
2 tablespoons lemon pepper
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 cloves garlic, minced
Salt
Cayenne pepper, optional
1 cup olive oil

Steps:

  • In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes.
  • Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken.
  • In a deep pan, heat up the remaining 1/2 cup olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes.
  • Add the seared chicken to the pan and mix well. Add 1 cup water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve.

YASSA CHICKEN



Yassa Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (3 to 3 1/2 pound) chicken, cut into 8 pieces
1 1/2 cups thinly sliced onions
6 cloves garlic, halved
1 cup thinly sliced celery (2 ribs)
1 cup thinly sliced carrots (2 small)
2 limes zested and juiced
1 fresh hot chile pepper (Scotch bonnet or habanero), quartered
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 quart chicken stock
2 cups julienned carrots, blanched
2 cups julienned leeks, blanched
1/2 cup water
1 tablespoon butter

Steps:

  • Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat.
  • Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.
  • Remove chicken and reserve in warm place (oven preheated to 250 degrees.) Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.

CHICKEN YASSA



Chicken Yassa image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper to taste
1/8 teaspoon minced fresh habanero chile or to taste
5 tablespoons peanut oil
1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
1 habanero chile, pricked with a fork
1/2 cup pimento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water

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.

SENEGALESE CHICKEN YASSA



Senegalese Chicken Yassa image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper, to taste
1/8 teaspoon minced fresh Habanero or other hot chile, to taste
1/4 cup plus 1 tablespoon peanut oil
One chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
1 Habanero or other hot chile, pricked with a fork
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water

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.

SHELIA'S CHICKEN YASSA



Shelia's Chicken Yassa image

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

⅓ cup lemon juice
¼ cup olive oil
¼ cup spicy brown mustard
1 teaspoon minced garlic
1 tablespoon black pepper
1 tablespoon cayenne pepper, or to taste
1 tablespoon lemon-pepper seasoning
½ teaspoon salt
3 pounds skinless chicken leg quarters
2 medium lemons, halved
¼ cup olive oil
3 medium onions, thinly sliced
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 medium carrot, peeled and sliced diagonally
1 teaspoon minced garlic
⅓ cup lemon juice
½ cup low-sodium chicken broth
½ cup pitted green olives
3 cups cooked white rice

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



Chicken Yassa image

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

1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt & freshly ground black pepper, to taste
1/8 teaspoon fresh habanero pepper, minced
5 tablespoons peanut oil
2 1/2-3 1/2 lbs frying chickens, cut into serving pieces
1 habanero pepper, pricked with a fork
1/2 cup pimento stuffed olive
4 carrots, peeled and thinly sliced
1 tablespoon dijon-style mustard
1/2 cup water

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

WEST AFRICAN CHICKEN YASSA



West African Chicken Yassa image

This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time.

Provided by Sarah_Jayne

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skin on
2 garlic cloves, finely chopped
1 fresh chili pepper, mild, chopped
2 tablespoons vegetable oil
2 large vidalia onions
1/2 teaspoon thyme, chopped
3 lemons
12 1/2 fluid ounces chicken stock
salt & freshly ground black pepper

Steps:

  • Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
  • Add the garlic and chilli.
  • Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
  • Preheat a hot barbecue, grill, griddle or dry frying pan.
  • Remove the chicken from the marinade and brush it with oil.
  • Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
  • While the chicken cooks, cut the onions into medium-thin slices.
  • Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
  • Remove the onions from the pan and set aside on a warm plate.
  • Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
  • Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
  • Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
  • Garnish with the remaining lemon half and serve.

Nutrition Facts : Calories 392.7, Fat 21.6, SaturatedFat 5.1, Cholesterol 95.6, Sodium 230.5, Carbohydrate 15.9, Fiber 2.7, Sugar 6.4, Protein 34.2

BASQUE CHICKEN



Basque Chicken image

Not your typical chicken recipe! If you are tired of cooking the same old chicken recipes -- try this one ! This one is from "Joy". It is sophisticated and extremely flavourful. I use chicken thighs. I find them to have the most robust flavour of all chicken parts. The sauce is outstanding if you add some chilies and you will likely have some left over (it is great for a quick pasta dinner the next night). I am a novice cook and this dish really made me feel like a pro !

Provided by ajaneck

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs chicken parts
5 tablespoons olive oil
2 lbs red bell peppers, and or 2 lbs yellow bell peppers (cut into 1/2 inch strips)
4 small fresh jalapeno peppers, seeded and minced
4 slices ham, cut into 1/2 in squares (2oz slices)
1/4 cup chopped garlic (about 12 cloves)
salt
ground black pepper
2 -3 cups chopped onions
2 lbs fresh tomatoes, peeled seeded and chopped or 1 (38 ounce) can whole tomatoes, with juice,seeded and crushed
4 -6 cups cooked white rice

Steps:

  • Rinse and pat dry the chicken parts.
  • Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
  • Remove browned chicken to a plate.
  • Remove all but 3 tbsp of fat in pan.
  • Return chicken to pan.
  • Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
  • Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
  • Meanwhile, prepare the sauce.
  • Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
  • Bring to a boil, then reduce the heat to med.
  • Simmer, stirring often, until the sauce has thickened, about 20 min.
  • Serve chicken on top of cooked white rice; spoon sauce on top.

Nutrition Facts : Calories 1434.1, Fat 70.6, SaturatedFat 17.5, Cholesterol 323.1, Sodium 569, Carbohydrate 87.9, Fiber 9.5, Sugar 19.5, Protein 109.2

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From ricardocuisine.com


SENEGALESE CHICKEN YASSA - PANNING THE GLOBE
2015-03-11 Marinate the Chicken: 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.
From panningtheglobe.com


AFRICAN CHICKEN YASSA RECIPE. HAS SLIMMING PROPERTIES - COOK …
Prepare the Yassa Marinade. In a large bowl, prepare the marinade by combining the lemon juice, minced chilis, onions, half of the salt, pepper, chili powder, and 4 tablespoons of the oil. Place chicken in marinade and let stand for up to 3 hours. The longer, the better.
From cookafterme.com


HOMEMADE SENEGALESE CHICKEN YASSA - AFRICAN FOOD NETWORK
Cut the 8 onions in large pieces and mix them with the rest of the marinade. Put 2 tablespoons of peanut oil in a large pan and heat it up. Now fry the chicken on high heat so it will turn brown quickly. Once fried turn the fire on low heat and add the onions and the rest of the marinade and cook for around 10 min.
From afrifoodnetwork.com


CHICKEN YASSA WITH RICE RECIPE - BLUE FUFU
2020-07-24 For the sauce: In the same pan, put your onion, garlic and stir to deglaze the bottom of the pan with the lemon juice. Stir well. Add the mustard. Let it cook for 5 min. Then add honey, thyme, bay leaf, salt, pepper. Add the chicken to the pan with ½ of water or chicken stock. Let it simmer for 10 min.
From thebluefufu.com


EASY CHICKEN YASSA RECIPE - SIMPLY RECIPES
2022-05-06 In a large pan over medium-heat, add 2 tablespoons of olive oil and the onion mustard mixture. Cook, stirring occasionally, about 10 minutes. The onions should be translucent and start to take on a golden-brown color. Add the chicken stock, bay …
From simplyrecipes.com


CHICKEN YASSA BY JESSICA B. HARRIS - FINE DINING LOVERS
2021-04-30 Step 01. Combine the lemon juice, onions, salt, pepper, minced habanero, and ¼ cup of the peanut oil in a gallon-size, resealable plastic bag. Add the chicken pieces and seal the bag; massage to coat evenly. Marinate the chicken in the refrigerator for at least 2 hours.
From finedininglovers.com


RECIPE DETAIL PAGE | LCBO
4. Heat 2 tbsp (25 mL) oil in a nonstick skillet over medium-high heat. Working in batches, add chicken pieces and cook, turning once, for 2 to 3 minutes per side or until lightly golden. Remove chicken from pan and add, skin-side up, in the vegetable mixture. 5. Bake chicken for 25 to 30 minutes or until juices run clear. Serve chicken with ...
From lcbo.com


EASY YASSA CHICKEN BOWL RECIPE - KENNETH TEMPLE
Drain before serving or use a fork to remove the carrots as needed. Yassa Chicken: Heat a 5-quart pot over medium heat, add 2 tablespoons oil, onions and ½ teaspoons salt, stir to coat onions with oil. Cover and cook for 20 minutes until tender. Stir occasionally to make sure onions are not burning.
From kennethtemple.com


CHICKEN YASSA RECIPE BY CHEF PIERRE THIAM— LAKE ... - LAKE ISLE PRESS
2020-07-21 Serves 6. PREPARATION. 1. In a large bowl, combine the chicken pieces, thyme, scallions, about 1/4 cup of the lime juice, the vinegar, and 1 tablespoon of the oil. Mix well so the chicken is thoroughly coated. Cover and marinate in the fridge for at least 2 hours or overnight. 2.
From lakeislepress.com


CHICKEN YASSA RECIPE | OLIVEMAGAZINE
2020-10-12 Heat the oven to 200C/fan 180C/gas 6. Remove the chicken from the marinade, brushing off any excess, put onto a baking tray and roast for 45 minutes or until deep golden and cooked through. STEP 4. While the chicken is cooking, heat the oil in a large wide pan over a high heat, then stir in the marinade and onions.
From olivemagazine.com


BASQUE CHICKEN YASSA RECIPE - FOOD.COM
Aug 11, 2016 - 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 …
From pinterest.com


SENEGALESE CHICKEN YASSA - AFRICAN FOOD NETWORK
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, …
From afrifoodnetwork.com


CHICKEN BASQUAISE (BASQUE CHICKEN) - MRS JONES'S KITCHEN
2021-04-09 Instructions. Season the chicken thighs with salt and pepper then fry in 1 tablespoon olive oil over medium high heat until browned all over. Remove to a plate, cover with foil and cook the sliced onion with the other ½ tablespoon oil for 5 minutes, adding a splash of water if they start to burn.
From mrsjoneskitchen.com


BASQUE CHICKEN YASSA FOOD- WIKIFOODHUB
Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.
From wikifoodhub.com


JESSICA B. HARRIS' CHICKEN YASSA BY JESSICA B. HARRIS | SALT + SPINE …
Marinate the chicken in the refrigerator for at least 2 hours. Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Transfer the chicken pieces from the marinade to the baking sheet, skin side up. (Reserve the onions and the marinade.)
From saltandspine.com


CHICKEN YASSA - POULET-AU-YASSA - CHEF LOLA'S KITCHEN
2020-07-25 Step 3: Cook down the Onions for about 5 to 10 minutes depending on how caramelized you want the onions to be. Step 4: Combine everything: Add the browned chicken to the cooked down onions together with the leftover marinade and chicken stock. Cook further till done and serve over white rice.
From cheflolaskitchen.com


SENEGALESE CHICKEN YASSA BY PANNING THE GLOBE - AFRICAN VIBES
Senegalese Chicken Yassa is a famously popular recipe throughout west Africa. It's one of those simply delicious dishes: just a few ingredients that are transformed, by the magic of cooking, into an exciting and comforting meal. Chicken, lots of onions, lemon juice, garlic, dijon mustard and one hot pepper to infuse a perfect amount of kick.
From africanvibes.com


YASSA CHICKEN RECIPE | AFRICANBITES.COM
2017-05-10 Add about a cup of water or chicken stock, lightly season with salt and chicken bouillon or Maggie . cover and cook until the chicken is cooked through about 18-20 minutes . Adjust seasonings ; salt, pepper and Maggie to taste .
From africanbites.com


SENEGALESE CHICKEN YASSA - MAROCMAMA
Simmer. Remove the chick from the broiler. Heat the remaining tablespoon of peanut oil in a 5-quart casserole Dutch oven. Remove the onions from the marinade bowl and cook them slowly until they become tender and translucent. Add the remaining marinade and heat thoroughly; then add the chicken, pricked chile, olives, carrots, mustard, and water.
From marocmama.com


CHICKEN YASSA IS THE WEEKNIGHT CHICKEN DISH WE CAN’T …
2019-02-11 If chicken and onions don’t sound like inspired ingredients for a crave-worthy dish, you haven’t yet had Chicken Yassa, Senegalese-Braised Chicken with Onions and Lime.It’s one of a handful of bold but simple dishes that Christopher Kimball tried on a recent trip to Dakar with chef Pierre Thiam, and a weeknight meal we suggest you add to your repertoire now.
From 177milkstreet.com


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