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Chicken yassa with caramelized onions on basmati rice, deep ceramic plate, warm evening light, oriental-African setting

West African chicken yassa with onions and lemon

Senegalese Yassa Poulet: marinated chicken in a deep, caramelized onion and lemon sauce with mustard, chilli and ginger - a West African classic full of flavours. Perfectly accompanied by a Chenin Blanc WO Stellenbosch from the Western Cape, South Africa.
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Prep Time 20 minutes
Cook Time 45 minutes
Marinating time 2 hours
Total Time 3 hours 5 minutes
Course Main course, Poultry, Schmoргericht
Cuisine Senegalese, West African
Servings 2 Servings
Calories 620 kcal

Cooking utensils

  • 1 Large bowl for the marinade
  • 1 Heavy casserole or frying pan with lid (or casserole)
  • 1 Grill pan (or outdoor grill)
  • 1 Wooden cooking spoon
  • 1 Sharp knife and chopping board
  • 1 Lemon squeezer
  • 1 Plucking fork or meat fork

Ingredients
  

FOR THE CHICKEN AND THE MARINADE:

  • 4 Chicken thighs with bone and skin, approx. 900 g
  • Juice of 3 large lemons approx. 100 ml
  • 4 EL Dijon mustard
  • 3 Tbsp light vinegar Apple cider vinegar or white wine vinegar
  • 3 tablespoon peanut oil or neutral vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

FOR THE YASSA SAUCE:

  • 4 large yellow onions cut into thin rings (approx. 600 g)
  • 3 Garlic cloves finely chopped
  • 1 fresh red chili Habanero or Thai chili, deseeded, finely chopped
  • 1 thumb-sized piece of fresh ginger finely grated
  • 2 Bay leaves
  • 200 ml Chicken broth
  • Remaining marinade from the chicken
  • Salt and pepper to taste
  • 2 tbsp peanut oil for frying

FOR RICE:

  • 200 g Basmati rice
  • 400 ml Water
  • 1 teaspoon salt

Preparation
 

PREPARATION:

  • Marinate the chicken thighs with the lemon juice, mustard, vinegar, oil, salt and pepper in a large bowl.
  • Add the onions and half the garlic to the marinade and mix well.
  • Leave to marinate in the fridge for at least 2 hours, preferably overnight.
  • Remove the chicken from the marinade and drain well - keep the marinade and onions.
  • Remove the onions from the chicken pieces.

COOKING STEPS:

  • Sear the chicken pieces on a hot grill or in a grill pan for 4-5 minutes on each side until nicely roasted.
  • Set aside.
  • Heat the peanut oil in a casserole.
  • Slowly fry the marinated onions over a medium heat for 20-25 minutes until soft, golden and slightly caramelized - stir patiently.
  • Add the rest of the garlic, ginger and chili and fry for 2 minutes.
  • Pour in the rest of the marinade and chicken stock.
  • Add the bay leaves.
  • Place the grilled chicken pieces in the pan, put the lid on.
  • Simmer over a low heat for 25-30 minutes until the meat is cooked through and tender.
  • Cook the rice according to the packet instructions.

DIRECTIONS:

  • Serve the rice on deep plates.
  • Place the chicken pieces on top of the rice.
  • Pour the Yassa sauce generously over the chicken and rice.
  • Sprinkle with freshly chopped coriander or parsley.
  • Place a few lemon wedges next to it.

SUPPLEMENTS:

  • Steamed basmati rice or millet
  • Plantain slices (fried plantain)
  • Fresh leaf salad with lemon vinaigrette

Nutritional values per portion

Calories: 620kcalCarbohydrates: 45gProtein: 52gFat: 24g
Keyword Chicken Yassa, Onion chicken lemon, Senegal, Summer main course, West African recipe, Wine accompaniment poultry, Wine with food, Yassa Poulet
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