Senegalese Chicken Yassa: A Vibrant West African dish Now Accessible to Home Cooks
London – A surge in interest in West african cuisine is bringing traditionally complex dishes into home kitchens, and few are as celebrated as Chicken Yassa. This vibrant, flavourful Senegalese staple, known for its tangy marinade and caramelized onions, is now achievable for cooks of all levels thanks to readily available ingredients and simplified techniques.
Chicken Yassa, originating from the Wolof people of Senegal, is more than just a meal; it’s a cultural experience. The dish’s signature flavor comes from a generous application of lemon (or lime) juice and a slow braising process that tenderizes the chicken and creates a rich, savoury sauce. Previously requiring specialist ingredients, the growing availability of African spices and online resources are empowering home cooks to recreate this authentic taste.
Here’s how to make it:
Ingredients:
* 1.5kg chicken pieces (thighs, legs and breasts)
* 6 limes, zest and juice
* 1 tsp salt
* 2 large onions, one finely sliced, one thinly sliced (mandoline recommended)
* 3 tbsp oil
* 2 carrots, sliced
* 3cm ginger, grated
* 3 sprigs thyme
* 1 tbsp mustard
* 1 red chilli, halved (optional)
* 100g olives
* 125ml water
* Rice, fonio, millet or couscous, to serve
Instructions:
- Zest the limes, then juice all the fruit into a bowl and stir in a teaspoon of salt. Cut a few deep slashes in the skin side of the chicken, then put it in a suitable container with the lime juice mixture and rub it in well.
- Finely slice one of the onions, add this to the container and mix again, then cover and refrigerate for four to eight hours.
- Put the oil in a large frying pan (with a lid) over a medium-high flame.
- Lift the chicken from its marinade (do not discard the marinade), pat it dry, then fry in batches if necessary, until well browned on all sides. Thinly slice the remaining onions.
- Set aside the chicken and reduce the heat slightly. Add the sliced onions, season, and cook undisturbed for four minutes, or until they’re begining to brown.
- Stir, then cook, stirring regularly, for 12-15 minutes, until the onions are soft and golden.
- Add the onions from the marinade (save the citrussy liquid), then stir in the carrots, ginger, thyme and grated zest, and cook for another couple of minutes.
- Stir in the mustard, marinade liquid and 125ml water, then nestle the chicken pieces into the onion mix. Add the chilli and olives, and bring to a simmer.
- Cover, reduce the heat and braise for 30-40 minutes, until the meat is cooked thru; remove and discard the chilli halfway through, if desired.
- check the seasoning, adjust if necessary, then serve with rice, fonio, millet or couscous.
