Chicken Yassa: A zesty Senegalese delight! This tangy and flavorful dish features marinated chicken in a mouthwatering onion and lemon sauce, creating a truly unforgettable culinary experience.
Ingredients:
For the marinade:
- Firstly, 1 whole chicken, cut into pieces (about 3-4 pounds)
- Secondly, 4-5 large onions, thinly sliced
- Thirdly, 3-4 cloves of garlic, minced
- Additionally, 1-2 hot chili peppers (Scotch bonnet or habanero), finely chopped (adjust to your spice preference)
- Also, 1 teaspoon ground black pepper
- Moreover, 1 teaspoon ground white pepper
- Furthermore, 1 teaspoon ground ginger
- Similarly, 1 teaspoon dried thyme
- Additionally, 1 bay leaf
- Besides, 1/2 cup vegetable oil
- Likewise, 1/2 cup fresh lemon juice (about 4-5 lemons)
- Moreover, 1/4 cup white vinegar
- Lastly, Salt to taste
Optional:
- Olives and/or capers can be added for extra flavor and texture.
Instructions:
- Firstly, in a large bowl, combine the sliced onions, minced garlic, chopped chili peppers, black pepper, white pepper, ginger, thyme, bay leaf, vegetable oil, lemon juice, white vinegar, and salt. Mix everything well to form the marinade.
- Secondly, add the chicken pieces to the marinade, making sure each piece is coated with the mixture. Cover the bowl and let it marinate in the refrigerator for at least 4 hours or preferably overnight. This will allow the flavors to infuse the chicken.
- Thirdly, after marinating, take the chicken out of the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- Additionally, in a large, heavy-bottomed pot or skillet, heat some oil over medium-high heat. Remove the chicken from the marinade and reserve the marinade for later.
- Moreover, brown the chicken pieces in batches, making sure not to overcrowd the pot. Cook until the chicken gets a nice golden color on all sides. Remove the browned chicken from the pot and set it aside.
- Furthermore, in the same pot, add the sliced onions from the marinade. Sauté the onions until they become soft and translucent.
- Likewise, place the browned chicken back into the pot with the onions. Pour the reserved marinade over the chicken and onions.
- Also, reduce the heat to medium-low, cover the pot, and let the Chicken Yassa simmer for about 45 minutes to 1 hour. Make sure the chicken is fully cooked and tender.
- Besides, if using olives and/or capers, add them to the pot during the last 10 minutes of cooking.
- Moreover, adjust the seasoning with salt and pepper if needed. The dish should have a nice balance of tanginess and spiciness.
- Lastly, serve the Chicken Yassa with steamed rice or couscous. Enjoy your delicious Senegalese meal!
Note: This recipe can be adjusted based on personal preferences and ingredient availability. Some variations include marinating the chicken with mustard or using lime juice instead of lemon. Feel free to experiment and make it your own!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
