Poulet Yassa Senegalese Chicken With Onions And Lemon Recipes

POULET YASSA (SENEGALESE CHICKEN WITH ONIONS AND LEMON)

Steps:

• Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
• Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
• Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
• Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
• Adjust seasoning and serve with rice, fufu or couscous.
• VARATIONS:.
• Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
• Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.

SENEGALESE POULET YASSA

Steps:

• Fry the chickens in the oil in a deep saucepan until well browned.
• Remove chicken, then fry the onions in the same oil. (Here the cook said that the onions should saute for 2 hours at low heat. It sounds way too long, but will render the onions meltingly tender!).
• Then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). Simmer slowly for up to an hour.
• Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.