Yassa Au Poulet de la Casamance
(Chicken Yassa in the Manner of Casamarance) Recipe
Origin: Senegal Period: Modern
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Chicken Yassa is dish that's common to much of West Africa. This version is particular to the Casamarance region of Senegal.
Ingredients
1 lemon
4 x 1.5kg chickens, halved
1.5kg white onions, thinly sliced
80g freshly-chopped parsley
1 tbsp coarse black pepper
1 tbsp coarse sea salt
3 bay leaves
1 tsp thyme
1 tsp crushed chillies (piri-piri for preference)
250ml lemon juice
250ml salad oil
1l chicken stock (made from vegetables and the chicken giblets)
Yassa Au Poulet de la Casamance
(Chicken Yassa in the Manner of Casamarance) Preparation:
Method:Rub the cut lemon heavily over the chickens then spread the chicken halves in a large baking dish. Cover with the onions, parsley, black pepper, salt, bay leaves, thyme and chillies then pour the lemon juice and salad oil over the top. Set aside to marinate for 30 minutes.
At the end of this time remove the chicken and grill (preferably over charcoal) until the chicken has browned on all sides and are about half done. Meanwhile add the marinade ingredients to a pan and simmer gently until the onions have softened but not coloured (about 5 minutes). Return the chickens to the pan and cover with the onion mixture. Add the chicken stock then place in an oven pre-heated to 180°C and bake, uncovered, for 20 minutes, or until the onions become a light golden colour.
To serve, place boiled rice on a plate and top with one chicken half. Spoon some 200ml of the yassa onion mixture over the top, garnish with parsley and serve with piment as a condiment.
Read: Recipe Articles and Reviews
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More Senegalese recipes...
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Other recipes with chicken and onions as primary ingredients:
Dundu Oniyeri
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