Senegalese 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

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.

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.

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.

SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)



Senegalese Braised Chicken With Onions and Lime (Chicken Yassa) image

Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce!

Provided by lecole54

Categories     Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons peanut oil, divided
3 tablespoons lime zest, plus 6 tablespoons lime juice (grated)
1 habanero pepper, seeded and minced
kosher salt & fresh ground pepper, to taste
2 teaspoons chicken bouillon concentrate
2 lbs chicken thighs, skin-on and bone-in
3 medium yellow onions, halved and thinly sliced
chives, finely chopped, to serve

Steps:

  • In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
  • Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.
  • In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.
  • Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.
  • Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.
  • Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.

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