Poulet yassa or Senegalese chicken
Don't let its unassuming appearance fool you, because Senegalese poulet yassa is a chicken dish with a great flavor. Bursting with Dijon mustard, lemon, and onion, the dish is mild but aromatic.
Ingredients · Servings 4
- 4 chicken breast fillets
- 4 onions
- 4 garlic cloves
- 1 chili pepper
- ¾ dl lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons rapeseed oil
- 2 tablespoons (coarse) Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper from a mill
- rapeseed oil
- 2 teaspoons sugar
- olives
- boiled rice
Method · 30 min
- First make the marinade. Peel and slice the onions and garlic. Slice the chili. Add the lemon juice, vinegar, oil, mustard and spices.
- Place the chicken breasts in the marinade. If you want to cook them quickly, you can cut the fillets lengthwise into thin slices. Cover with plastic wrap and refrigerate overnight.
- Remove the chicken from the marinade. Save the marinade for the sauce.
- Fry the chicken pieces in oil for about 3 minutes on each side. Set aside for a moment.
- Add oil to the pan. Use a slotted spoon to remove the onions from the marinade to the pan. Fry for about 5 minutes, stirring. Add the remaining marinade and 2 teaspoons of sugar. Cook over low heat, uncovered, for about 20 minutes. Stir occasionally to prevent the mixture from burning to the bottom. Add a little water or oil if necessary.
- Add the chicken to the pan with the other ingredients. Continue cooking until the chicken is cooked through (5–15 minutes depending on thickness). Serve with olives and rice.
