"Senegalese Chicken Yassa, Poulet au Yassa. This dish originates from Casamance, a historical and natural region of Southwest Senegal, between Gambia and Guinea Bissau.
A whole chicken, cut into pieces or boneless, is first marinated overnight with onions, the juice of several lemons or limes, mustard and peanut oil, then grilled and finally gently cooked in its marinade. It is most often served with white rice. I used the @saintluciferspice from my @hatchery box to fill in for the dried chili pepper. A beautiful dish made with ingredients that are probably already in your home. #hatcherymade"
Senegalese Chicken Yassa
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Preparation time: 1 hour
Rest time: 8 hours
Cooking time: 1 hour 10 minutes
Serves: 6
INGREDIENTS
1 whole chicken (about 3 lb), boned and cut into pieces
8 onions, thinly sliced
3 garlic cloves, minced
4 limes (or lemons), squeezed
1 tablespoon red wine or white vinegar
8 tablespoons peanut oil
3 tablespoons hot mustard
2 chicken stock cubes, crushed
2 dried Guajillo peppers, chopped
1 jalapeño pepper, cut in rings
5 oz green olives (optional)
Salt
Pepper
1tsp Cumin powder
DIRECTIONS
Prepare the marinade by mixing half the onions, 2 tablespoons of mustard, 4 tablespoons of peanut oil and lime (or lemon) juice. Add salt, pepper and cumin. Rub chicken with the marinade and let stand several hours in refrigerator.
Preheat oven to 400 F on grill position. Arrange the chicken pieces on a baking sheet lined with parchment paper and roast for about 20 mins, turning chicken halfway through. All the pieces must be toasted and golden.
Heat the remaining oil in a frying pan, add the remaining onions and cook on medium heat for 5 minutes, then add the vinegar, the stock cube and the remaining mustard and garlic. Add salt and pepper.
Sauté for a few minutes over medium heat, then add a glass of water and cover. Add the chicken, jalapeño and olives and sauté for a few more minutes, stirring regularly. Then add a small glass of water and the chilies.
Bring to a boil, cover and cook on low heat for 45 mins.
Serve with white rice.