Poulet Yassa
(Chicken Yassa) Recipe

Origin: Gambia Period: Traditional

Ingredients

8 tbsp lemon juice
8 tbsp malt or cider vinegar
2 bay leaves
2 tbsp Dijon mustard
1 small cabbage, cut into chunks
3 carrots, cut into chunks
4 cloves garlic, minced
5 medium onions, sliced
120ml groundnut oil
1 chicken, cut into serving pieces
1 sprig thyme
1 habanero chilli, finely chopped
350ml chicken stock
salt and pepper to taste

Poulet Yassa
(Chicken Yassa) Preparation:

Method:

Make a marinade from the lemon juice, vinegar, mustard, onion and the spices. Place the chicken in a shallow dish and pour the marinade over it. Leave in the refrigerator over night. The following day remove the chicken from the marinade and fry for a few minutes on each side, until golden brown.

Add the marinated onions and the garlic to the chicken pieces and fry for about 3 minutes, before adding the remaining marinade along with the cabbage, carrots and chilli. Cover the pan and simmer for some 35 minutes.

Serve immediately with boiled rice.

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