Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce.
| Servings | Prep Time |
| 2 | 10 minutes |
| Cook Time | Passive Time |
| 60 minutes | 4 hours |
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Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce.
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Ingredients
- 2 chicken breast
- 4 onions
- 30 g ginger root
- 1.5 tbsp olive oil
- 1 tbsp brown sugar
- 2 lemons
- 2 garlic cloves
- 1 scotch bonnet pepper
- 1 chicken stock cube
Units:
Instructions
- 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