West Africa on a plate – a dish that opens borders
Wine with food is rarely thought of in West African cuisine – and that is exactly where the discovery lies. Chicken yassa is the national dish of Senegal and one of the most famous dishes in West Africa: chicken that is marinated overnight in a sour and spicy marinade of onions, lemon, mustard, garlic and pepper, then seared and slowly braised in a large quantity of caramelized onions until the meat is tender and the sauce has taken on a honey-brown depth. The citric acidity, the onion sweetness, the mustard spice and the aromatic heat of the pepper create a dish of extraordinary complexity that is at once simple and deep. The right wine pairing must be able to handle this combination: enough body for the braised chicken, enough freshness for the citric acidity and a character that is not intimidated by the intensity of the dish. The Chenin Blanc WO Stellenbosch from South Africa delivers just that – and builds a surprising geographical bridge between two southern hemispheres.
Ideal wine pairing: Chenin Blanc WO Stellenbosch (Western Cape, South Africa)
From the granite and slate soils around Stellenbosch, where the Cape Winelands climate with oceanic influence from the Atlantic and Indian Oceans provides a unique combination of warmth and freshness, comes a white wine of exceptional versatility and depth. Aromas of yellow peach, quince, honeydew melon, ginger, white flowers and a hint of wax make the Chenin Blanc WO Stellenbosch a wine that combines southern French Vouvray elegance with South African fruit richness. It is precisely this fullness of fruit that is the first key to the Yassa pairing: the ripe peach and quince aromas communicate with the caramelized onion sweetness on a direct, warm, almost honey-like level. The natural acidity of the Chenin Blanc mirrors the citric acidity of the marinade and enhances it in a lively way without duplicating it. Its fullness carries the braised chicken, and its length on the finish keeps pace with the depth of flavor of the dish. A wine from the south of Africa for a dish from the west of Africa – a meeting of two continents in a glass.
Further wine recommendations for this dish
Pfalz Gewürztraminer QbA dry (Pfalz, Germany)
The rose petal, ginger and herb aroma of the Pfalz Gewürztraminer QbA dry meets the spicy complexity of the Yassa on a direct, flowery and spicy level. Ginger in the wine meets ginger and pepper in the dish – a combination that intensifies both. Its natural fullness carries the braised chicken, its dryness prevents it from doubling the onion sweetness of the dish. For all those who prefer Palatinate floral spice to South African fruit in their glass for a Yassa evening.
Grüner Veltliner Smaragd DAC (Wachau, Austria)
The melting texture and richness of the Smaragd from the Wachau carry the braised chicken in a powerful way. Its white pepper communicates with the peppery note of the Yassa marinade, its ripe quince spice meets the caramelized onions in a harmonious way. It is more full-bodied than the Chenin Blanc, but has a similar breadth of aromas and length. For all those who prefer Austrian strength to South African fruit for a stewed chicken evening.
Viognier IGP Ardèche (Rhône Valley, France)
The lush peach and apricot aromas and floral violet spice of the Viognier IGP Ardèche meet the Yassa on an exotic, fruity level that is aromatically close to its West African origins. Its body carries the stewed chicken, its fruity richness communicates with the onion sweetness. It is louder and more expressive than the Chenin Blanc – for lovers of expressive white wines that want to make an impression at dinner.
Alsace Riesling Spätlese dry QmP (Alsace, France)
The precision and citrus-peach aromas of Alsace Riesling on Grand Cru limestone meet the citric acidity of the Yassa marinade head-on. Its structure carries the braised chicken, its freshness enlivens the caramelized onions. It is cooler and more precise than the Chenin Blanc, but of similar length and complexity. For anyone looking for Alsatian minerality instead of South African fruit in a glass at a Yassa evening.
You can find more international summer recipes with matching wines on the summer and wine overview page.
The recipe:
Chicken yassa with onions and lemon
Cooking utensils
- 1 Large bowl for marinating
- 1 Heavy frying pan or casserole
- 1 Cutting board
- 1 Cling film
Ingredients
- 1 Whole chicken approx. 1.4 kg, cut into pieces, or 4 chicken thighs
- 4 large onions cut into thin rings
- 3 EL Dijon mustard
- Juice of 3 lemons
- 4 Garlic cloves finely chopped
- 2 1 tbsp olive oil
- 1 Bay leaf
- 1 teaspoon black pepper Coarsely ground
- Salt
- 200 ml Poultry stock
FOR THE COUSCOUS:
- 200 g Couscous
- 250 ml hot chicken stock
- 1 Tbsp butter
- Salt
Preparation
PREPARATION:
- Mix the chicken with the onions, mustard, lemon juice, garlic, olive oil, bay leaf, pepper and salt.
- Cover and marinate in the fridge for at least 4 hours, ideally overnight.
COOKING STEPS:
- Remove the chicken from the marinade, pat dry. Set the marinade and onions to one side.
- Heat the olive oil in a casserole dish over a high heat.
- Fry the chicken on all sides until golden brown, remove.
- Transfer the onions from the marinade to the same pan and caramelize over a medium heat for 15-20 minutes, stirring occasionally.
- Add the rest of the marinade and stock.
- Put the chicken back, put the lid on.
- Simmer over a low heat for 30 minutes until the meat is tender.
- Soak the couscous in the hot stock according to the packet instructions, fluff up with butter and a fork.
DIRECTIONS:
- Arrange the couscous on deep plates.
- Place the chicken on the couscous.
- Pour a generous amount of onion sauce over the top.
- Garnish with lemon wedges and fresh herbs.
SUPPLEMENTS:
- Lemon wedges to serve
- Fresh coriander as a garnish
- Pickled olives as a side dish
