Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce.
In a glass bowl, combine the chicken, onions, garlic, ginger, and chilli peppers. Squeeze the lemon juices into the bowl. Add 1 tablespoon of oil into the mix. Mix until all the ingredients are coated in the lemon and oil. Leave to marinate for a minimum of 4 hours, preferably overnight.
Grill the chicken for 20 – 25 minutes, and then transfer to a hot plate, Cover with foil and keep warm.
Drain the juices from the onion mix and set aside. Add 0.5 tablespoon of olive oil into a pan and when hot, sauté the onions until caramelised. Add the juices you had set aside to the pan, and some water, and a stock cube or chicken stock. Cover and allow to simmer on low heat for 30 minutes.
In the last 10 minutes of simmering, leave the pan uncovered so that the sauce reduces to a thicker consistency. Taste the sauce and add 1 tablespoon of sugar if the sauce is too lemony for your liking.
In the last 5 minutes of cooking, transfer the chicken to the pan to simmer in the sauce before serving.
Serve with rice or steamed plantains
