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
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.
Link to My Post on Senegal: https://theworldfrommykitchen.wordpress.com/2014/05/12/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.