Senegalese Chicken Yassa

Chicken yassa, aka poulet yassa, is one of the most popular traditional Senegalese dishes made with chicken marinated overnight with a mixture of onions, garlic, Dijon mustard, ginger, chilli and lime or lemon juice. I used both brown and red onions for the recipe, but you can use just brown. It's so easy to make and delicious served over some steamed rice or couscous.
Chicken yassa hails from Casamance region of Southern Senegal, which runs along the Gambia river in the south of Senegal, but draws many culinary influences from the French who occupied Senegal from 1659 until as recently as 1960.

Senegalese Chicken Yassa

adapted from Olive Magazine


4 Medium onions, 2 roughly chopped, 2 thinly sliced 4 Garlic cloves, peeled 1 Spring onion, roughly chopped 1/2 Green pepper, roughly chopped 15 g Ginger, roughly chopped 1 Scotch bonnet chilli or habanero pepper, deseeded and chopped 20 g Flat-leaf parsley Sea salt 4-5 Lime or 2 lemons, juiced 1 tbsp Dijon mustard (I used wholegrain Dijon)	3-4 / 1-1.2 kg Skin-on, bone-in chicken legs, slashed 3 tbsp Chicken schmaltz 2 tbsp Red wine vinegar 1-2 Bay leaf Sea salt and black pepper 100 ml Chicken stock Green olives

In a food processer, blitz together the roughly chopped onions, garlic, spring onion, pepper, ginger, chilli, parsley and a good pinch of salt. Add the juice of two limes or one lemon and the mustard, and blitz again.
Put the marinade in a large tray or bowl with the chicken legs and thinly sliced onion, toss and leave to marinate for overnight (or at least 4 hours).
Remove the chicken from the fridge 30 minutes before cooking, to allow it to come up to room temperature. Heat the oven to 200C/400F.
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.
While the chicken is cooking, heat the chicken schmaltz in a large wide pan over a high heat, then stir in the marinade and onions. Add the vinegar, bay, and some salt and pepper, and cook over a medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, melting and caramelised. Stir in the remaining lime or lemon juice and chicken stock.
Add the roasted chicken, skin-side up, and green olives to the pan, cover and cook for 5-10 minutes on a low heat to let the flavours combine. Garnish with some chopped parsley.

19 comments:

The Velvet Runway 5/7/24 12:39: That marinade sounds delicious.
Julia x
https://www.thevelvetrunway.com/
Tom 5/7/24 12:57: ...another fabulous way to enjoy chicken!
Anne in the kitchen 5/7/24 13:47: This sounds absolutely delicious!
eileeninmd 5/7/24 13:47: Sounds tasty, thanks for sharing. I do like chicken!
Take care, have a wonderful day and happy weekend!
Judee 5/7/24 14:59: Your family is so fortunate- you are a fabulous cook !!
DEZMOND 5/7/24 15:17: What is that green ricy thingy in the white plate in the second photo left? With the red pepper on top? I just roasted some spring potatoes in the oven today as it will go over 34C tomorrow again so this is my last opportunity to heat up die kuchen.
Angie's Recipes 5/7/24 15:39: @DEZMOND The marinade with onions, herbs, lime and chillies.
ashok 5/7/24 15:54: Yummy 😋
foodtravelandwine 5/7/24 17:13: WOW!....It looks incredible tasty!!.......Abrazotes, Marcela
Bill 5/7/24 17:48: Looks delicious!
Brian's Home Blog 5/7/24 19:05: Garlic, onions and peppers, yum!
Federica Simoni 5/7/24 21:32: wow che bontà!!
Cooking Julia 6/7/24 00:02: This chicken looks great, I wish I could taste it...
DeniseinVA 6/7/24 00:13: Delicous! I like the marinade. Thanks Angie!
Citu 6/7/24 02:50: Se ve tan rico. Gracias por la receta. Te mando un beso.
roentare 6/7/24 03:41: Looks tantalising dish there
babYpose 6/7/24 04:39: The chicken leg is the best part, with herbs made it delicous. Thanks Angie for the recipe.
Margaret D 6/7/24 09:14: Looks delicious.
David M. Gascoigne, 6/7/24 13:32: I have visited Senegal twice but don’t ever remembering seeing this dish.