Poulet Yassa is a beloved West African dish, particularly from Senegal, known for its vibrant balance of sweet, sour, and savory flavors. This recipe features tender chicken pieces marinated in a rich mixture of red vinegar, mustard, and fresh spices before being fried to golden perfection. The star of the show is the deeply caramelized onions, which melt in your mouth and infuse the sauce with a complex, savory-sweet depth. Served over fluffy white rice, Yassa is a comforting yet elegant meal perfect for family dinners or festive gatherings. The aromatic blend of garlic, chili, and black pepper provides a gentle heat that warms the palate without overwhelming the delicate chicken. It is a hearty, satisfying dish that showcases the bold culinary traditions of Africa.
Yassa
Description
Poulet Yassa is a beloved West African dish, particularly from Senegal, known for its vibrant balance of sweet, sour, and savory flavors. This recipe features tender chicken pieces marinated in a rich mixture of red vinegar, mustard, and fresh spices before being fried to golden perfection. The star of the show is the deeply caramelized onions, which melt in your mouth and infuse the sauce with a complex, savory-sweet depth. Served over fluffy white rice, Yassa is a comforting yet elegant meal perfect for family dinners or festive gatherings.Ingredients
Directions
-
Wash chicken pieces thoroughly and pat dry with paper towels.
-
Peel garlic heads, separate into cloves, crush, and peel each clove.
-
Slice onions thinly.
-
In a large bowl, combine sliced onions, crushed garlic, red vinegar, fresh chili peppers, crushed dried chili peppers, and black pepper.
-
Add chicken pieces to the onion mixture and stir well to coat evenly.
-
Marinate the chicken in the mixture for at least one hour, or cover and refrigerate overnight for deeper flavor.
-
Heat 3 tablespoons of cooking oil in a large pan over medium-high heat.
-
Remove chicken pieces from the marinade, reserving the onion mixture, and fry chicken in the hot oil until browned on all sides.
-
Remove browned chicken pieces from the pan and set aside.
-
In the same oil, fry the reserved onion mixture until golden brown and caramelized.
-
Return the fried onions and chicken pieces to the pan with the remaining marinade liquid.
-
Bring the mixture to a boil, then reduce heat to low.
-
Cover and simmer for two hours, or until chicken is cooked through and tender, stirring occasionally.
-
Meanwhile, coat the bottom of a large pot with a small amount of oil.
-
Heat the pot over medium-high heat and add the long grain white rice.
-
Brown the rice lightly, stirring frequently to prevent burning.
-
Add water to the rice and bring to a boil.
-
Cover the pot and reduce heat to low.
-
Cook rice for 30 to 50 minutes, or until tender and all water is absorbed.
-
Season the chicken mixture with salt, pepper, and soy sauce to taste.
-
Spread cooked rice on a wide flat platter or bowl and let cool for 10 minutes.
-
Remove chicken pieces from the sauce and distribute them over the rice.
-
Pour the caramelized onions and sauce over the chicken and rice as desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1397.6kcal
- % Daily Value *
- Total Fat 36.9g57%
- Saturated Fat 9.8g50%
- Cholesterol 252.5mg85%
- Sodium 310.0mg13%
- Total Carbohydrate 162.6g55%
- Dietary Fiber 21.2g85%
- Sugars 25.1g
- Protein 104.9g210%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more intense flavor, marinate the chicken overnight in the refrigerator.
You can adjust the spiciness by varying the amount of fresh and dried chili peppers.
If you prefer a thicker sauce, simmer the chicken mixture uncovered for the last 15 minutes to reduce the liquid.
Yassa is delicious served with additional side dishes such as salad or grilled vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
