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Chicken yassa with caramelized onions on couscous, Chenin Blanc white wine glass, oriental riad setting

Chicken yassa with onions and lemon

Chicken Yassa - the national dish of Senegal - combines chicken marinated overnight with caramelized onions, citric acid, mustard and garlic to create a dish of exceptional depth and warmth. Marinate overnight, then sear and slowly braise: the result is a summer classic that brings West Africa to the German table. The Chenin Blanc WO Stellenbosch from the Western Cape, with its rich fruitiness and lively acidity, is the surprising, harmonious wine partner for this West African dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating time 4 hours
Total Time 5 hours 5 minutes
Course Main course
Cuisine Senegalese, West African
Servings 2 Servings
Calories 680 kcal

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

Nutritional values per portion

Calories: 680kcalCarbohydrates: 54gProtein: 52gFat: 24g
Keyword Chenin Blanc chicken wine, Chicken Onions Lemon Wine, Chicken Yassa recipe, West African chicken dish, Yassa chicken senegalese, Yassa wine summer
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