CHICKEN YASSA
This is my riff on yassa, a traditional Senegalese dish of chicken or other meat and onions marinated in a tart mixture of vinegar, citrus, chiles and spices. The flavors are entrancing, and it's a knockout for a dinner party. The chicken and most of the ingredients can marinate overnight, and the marinade becomes the sauce for the finished dish, so most of your prep is done ahead. Here I braise the chicken, making it a one-pot dish and an excellent choice if you want a spectacular dinner without a lot of hassle (or clean-up!).
Provided by JJ Johnson
Categories main-dish
Time 7h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
- Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.
CHICKEN YASSA
Provided by Jessica B. Harris
Categories Chicken Onion Poultry Broil Marinate Dinner Lemon Hot Pepper Simmer Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.
WEST AFRICAN CHICKEN YASSA
For ZWT'06 This needs to marinate before cooking. Prep time does not include marinating time. Serve over rice or couscous.
Provided by Punky Julster
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the lemon juice, the vinegar, half the oil, the onions and pour on the chicken pieces in a bowl.
- Marinate for 8 hours to overnight.
- Remove the chicken and the onions from the marinade.
- Brown the chicken on both sides.
- Fry the onions in the remaining oil for a few minutes.
- Add the marinade, thyme, hot pepper, water and bay leaves and simmer on medium heat for about 10 minutes.
- Return the chicken to the sauce and cook until done and tender.
- Serve chicken and sauce over rice or couscous.
Nutrition Facts : Calories 390.4, Fat 23.1, SaturatedFat 4.3, Cholesterol 114.9, Sodium 130.2, Carbohydrate 10, Fiber 1, Sugar 3.6, Protein 35.8
POULET YASSA (CHICKEN YASSA) FROM AFRICA
This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.
Provided by Ed Gibbon
Categories Chicken
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
- Remove chicken from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
- Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
- While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
- Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
WEST AFRICAN CHICKEN YASSA
This Senegalese dish was cooked by Ashbell McElveen on the UK tv cooking show Good Food Live. Cooking time includes the marinating time.
Provided by Sarah_Jayne
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
- Add the garlic and chilli.
- Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
- Preheat a hot barbecue, grill, griddle or dry frying pan.
- Remove the chicken from the marinade and brush it with oil.
- Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
- While the chicken cooks, cut the onions into medium-thin slices.
- Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
- Remove the onions from the pan and set aside on a warm plate.
- Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
- Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
- Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
- Garnish with the remaining lemon half and serve.
Nutrition Facts : Calories 392.7, Fat 21.6, SaturatedFat 5.1, Cholesterol 95.6, Sodium 230.5, Carbohydrate 15.9, Fiber 2.7, Sugar 6.4, Protein 34.2
WEST AFRICAN CHICKEN
Found this in the Cheap Eats cookbook years ago. Haven't had it in a long time, but we used to enjoy it. Is great served with steamed rice.
Provided by Heydarl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pan and fry chicken and onion until golden.
- Add curry powder and cook for 1 minute, stirring continuously.
- Add remaining ingredients, bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
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SENEGALESE CHICKEN YASSA (POULET YASSA RECIPE)
From somebodyfeedseb.com
5/5 (6)Calories 528 per servingCategory Dinner, Main Course
- Mix a tbsp of Dijon mustard, parsley and some salt and pepper. Slather the mixture all over the chicken thighs and leave to marinate for at least 15 minutes.
- Once marinated place the chicken thighs under a preheated grill for 12-15 minutes until just cooked through.
- In the meantime, place the sliced onions, remaining tbsp of Dijon mustard, garlic and the juice of a lemon in a large bowl. Mix and set aside for 5 minutes.
- Add 2 tbsp of olive oil to a large frying pan on low-medium heat. Add the onion mixture and a bay leaf, and cook for 10-15 minutes, stirring occasionally until softened and starting to brown lightly.
CHICKEN YASSA – POULET-AU-YASSA - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
Ratings 19Calories 208 per servingCategory Lunch/Dinner
- Prepare the marinade by combining the lemon juice, vinegar, mustard, oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.
- Place the chicken pieces in a large bowl, add the onion slices, bay leaves, and marinade. Mix well then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.
- Add 2-3 tablespoon of oil in a pan, gently place the chicken in the oil and brown them on both sides. 7 to 10 minutes on each side on medium heat (be sure not to crowd the pan). Remove from heat and set aside.
SENEGALESE CHICKEN YASSA: SCRUMPTIOUS WEST AFRICAN …
From panningtheglobe.com
4.6/5 (13)Total Time 2 hrsCategory Main CourseCalories 555 per serving
- Put the chicken and onions into a large glass bowl. Cut a few slits in the habanero pepper and add it to the bowl. Whisk marinade ingredients in a small bowl and pour on top. Toss to coat. Cover bowl with plastic wrap and marinate in the fridge for at least 3 hours or, preferably, overnight.
- Preheat the oven to 350ºF. Heat 1 tablespoon oil over medium-high heat in a large heavy pot or Dutch oven. Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste. Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
- Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize. Regulate the heat so they don’t burn.
- Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces. Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes.
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