Senegalese chicken in lemon marinade yassa poulet

Name: Senegalese chicken in lemon marinade yassa poulet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 portions
Ingredients: 1200 g chicken quarters; 4 pcs onion; 3 pcs lemon; 2 tablespoons dijon mustard; 4 cloves garlic; 1 pc red chilli pepper; 60 ml sunflower oil; 200 ml water; 1 teaspoon salt; 0.5 teaspoon ground pepper

Eduard LáskaPotSenegalese cuisine x se líbilo

Yassa poulet is one of the most famous dishes in West Africa and comes from Senegal. The chicken is first marinated in the juice of fresh lemons, onion and Dijon mustard, which tenderizes it and fills it with tangy freshness. It is then browned until golden and slowly braised in a mound of caramelized onion until the meat falls off the bone. The result is a gently sour, fragrant dish that in Senegal is traditionally served on one large platter with white rice. It can be made at home without any special ingredients.

Příprava: 15min

Vaření: 45min

CELKOVÝ ČAS: 1h

Step by step process

Marinating the chicken in the lemon mixture

1
First prepare the marinade for the yassa poulet. Squeeze about 100 ml of juice from the lemons. Slice the onion into thin half-moons, crush the garlic and cut the chili into rings. In a bowl, combine the lemon juice, onion, garlic, chili, Dijon mustard, salt and pepper. Add the chicken quarters, mix thoroughly and leave them in the fridge for at least 2 hours, ideally overnight.
2
Take the chicken quarters out of the marinade and pat them dry with a paper towel. Keep the onion and the rest of the marinade. Heat the oil in a deep pan over medium heat. Fry the quarters on both sides until golden, about 4 to 5 minutes, then set them aside on a plate.

Braising and serving the Senegalese chicken

3
Add the onion from the marinade to the same pan and sauté it for 8 to 10 minutes until golden and caramelized. Pour in the remaining marinade and 200 ml of water, return the fried quarters and bring to a boil.
4
Reduce the heat, cover with a lid and braise for 30 to 35 minutes until the chicken is tender and the sauce thickens. Serve the finished dish on a large platter with white rice or bread for the whole family.