Chicken Yassa is a delicious dish originating from Senegal, bringing together flavors from its colonial past. The name ‘Yassa’ is derived from the French word ‘yaissé’, which means stewed or simmered. This dish involves marinating chicken with onions, lemon juice, vinegar and spices before cooking them slowly in a sauce made of caramelized onions and other herbs, resulting in a unique taste and texture. Here is a basic recipe to cook Chicken Yassa:
Ingredients:
– 2 lbs. chicken thighs or drumsticks, cut into smaller pieces (skin removed if desired)
– 3 medium yellow onions, thinly sliced
– 1 tablespoon of olive oil
– ½ cup of fresh lemon juice
– ¼ cup of red wine vinegar
– 2 tablespoons of tomato paste
– 1 teaspoon of sugar
– Salt and pepper to taste
– 1 pinch of crushed red pepper flakes (optional)
– 1 bay leaf
– 3 cloves garlic, minced
– 1 inch piece of ginger root, peeled and minced
Instructions:
1. Marinate the chicken pieces in a mixture of lemon juice, vinegar, salt and pepper for at least an hour in the refrigerator. This helps to tenderize the chicken and infuse it with flavors.
2. Combine the onions, olive oil, and a pinch of sugar in a large pan or pot over medium heat. Cook until onions are soft and golden brown, about 15-20 minutes, stirring occasionally. Transfer the cooked onions to another dish.
3. Add the tomato paste to the remaining fat left in the pan, and cook for 2-3 minutes over low heat. Stir frequently until it turns dark red.
4. Combine the chicken pieces with the marinade (lemon juice, vinegar mixture) in a large bowl or zip lock bag. Make sure the chicken is evenly coated.
5. Return the onions to the pan and add garlic, ginger, bay leaf, crushed red pepper flakes (if using), salt, pepper, and the marinated chicken along with any remaining marinade. Mix well.
6. Cover the pan with a lid or a tightly fitted lid of aluminum foil and cook for 20-25 minutes over low heat, stirring occasionally. If needed, adjust seasonings to your preference.
7. Serve Chicken Yassa with steamed rice and enjoy!
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