Chicken Yassa, flavors of Senegal

Method

1. 1

   Prepare marinade: First press the 4 lemons and get all the juice. Peel and slice two onions, then crush the garlic clove. In a large bowl, mix half the oil with lemon juice, garlic and onions. Season with some salt and pepper.

2. 2

   Marinate chicken: Cut chicken into pieces and place in a hollow dish. Pour the marinade over top, making sure to coat each piece well. Cover and let stand in the refrigerator for 6 to 12 hours - ideally one night. Think about mixing from time to time so that the marinade penetrates evenly.

3. 3

   Brown chicken: Once the marinade time has passed, remove the pieces of chicken and drain them slightly. Grill them in the pan, oven or on the crease until they are beautifully coloured. Book the marinade, it will serve you for the rest.

4. 4

   Prepare the Yassa sauce: Peel and slice the remaining 2 onions. Thin the chili pepper after epiping. In a large pot, heat the remaining oil and sauté the onions until they are translucent. Then pour the reserved marinade and add the chilli pepper, bay leaves and mustard. Mix it well.

5. 5

   Final cooking and service: Add grilled chicken pieces to the pot and simmer over low heat for about 1 hour, until the meat is tender and flavours have been harmonized. Serve your hot Yassa Chicken with white rice or broken rice.

Nutrition

calories

460 kcal

fatContent

31 g

fiberContent

2 g

sugarContent

5 g

sodiumContent

470 mg

proteinContent

30 g

cholesterolContent

135 mg

carbohydrateContent

11 g

saturatedFatContent

7 g

unsaturatedFatContent

24 g

Indicative values from the source, for the original recipe.

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