Guinean Poulet Yassa
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The Tale of Guinean Poulet Yassa
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Yassa originated in Senegal's Casamance region, where lemons and onions grow abundantly, and its name comes from the Wolof or Mandinka words for cooking with onions. The tangy, marinated chicken dish spread across neighboring Guinea and the wider Senegambia area, becoming a shared regional classic beyond its Senegalese birthplace.
Ingredients
Scale:· 6 servings
- 8 chicken thighs
- 5 onions, thinly sliced
- 1/3 cup lemon juice
- 3 tbsp mustard
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole
- 1 cup chicken stock
- 2 bay leaves
Instructions
- 1Marinate chicken in lemon juice, mustard, garlic, and half the onions for at least 1 hour.
- 2Remove chicken from the marinade and grill or sear until browned on all sides.
- 3Cook the remaining onions slowly in oil until deeply softened and golden, about 20 minutes.
- 4Add the reserved marinade, whole scotch bonnet, bay leaves, and stock to the onions.
- 5Nestle the chicken into the onion sauce and simmer 20-25 minutes until tender.
- 6Serve hot over rice with plenty of the onion sauce.
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