My Global Food Challenge


Yassa Chicken (Senegal)

Yields: 4 Servings


2/3 cup lemon juice
4 tablespoons malt vinegar
3 onions, sliced
4 tbsp peanut oil or 4 tbsp vegetable oil
2 1/4 lbs chicken pieces
1 sprig thyme
1 green chili pepper seeded and finely chopped
2 bay leaves
1 7/8 cups chicken stock (3/4 pint)


Mix the lemon juice, vinegar, onions and 2 tbsp of the oil together,
place the chicken pieces in a shallow dish and pour over the lemon mixture.
Cover with clear film and leave to marinate for 3 hours.

Heat the remaining oil in a large saucepan and fry the chicken pieces for 4-5 minutes
until browned.

Add the marinated onions to the chicken. Fry for 3 minutes, then add the marinade,
thyme, chili, bay leaves and half the stock.

Cover the pan and simmer gently over a moderate heat for about 35 minutes, until the
chicken is cooked through, adding more stock as the sauce evaporates.

Serve hot.

Link to My Post on Senegal:

Cuisine :   Senegalese 

Main Ingredient :   Chicken

For a less tangy flavor you can add less lemon juice. You can also grill the chicken first instead of frying. Needs to marinate 3 hours.

Senegal on map of Africa

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s