Senegalese Poulet Yassa
Senegalese Poulet Yassa is a tantalizing dish that embodies the essence of West African cuisine. With a medley of vibrant ingredients and a masterful blend of tart and spicy flavors, this dish is a true delight for the senses. Poulet Yassa is a traditional dish that showcases the cultural richness of Senegal, often enjoyed in gatherings and celebrations. With its marinated chicken, caramelized onions, and a hint of heat from scotch bonnet peppers, this dish is both comforting and exhilarating. Let’s journey through this culinary masterpiece from Senegal that will undoubtedly bring a touch of West African warmth to your table.
Serves: 2, Difficulty: Expert
Ingredients
- 1 whole chicken, cut into pieces
- 4 onions, sliced
- 2 cloves garlic, minced
- 2 tbsp (30 ml) Dijon mustard
- 60 ml lemon juice
- 60 ml vegetable oil
- 2 scotch bonnet peppers, chopped
- Salt and pepper to taste
- 250 g white rice
- 1 tbsp (15 ml) vinegar
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) thyme
- 1 tsp (5 g) cumin
- 1 tsp (5 g) paprika
Method
- In a large bowl, combine the chicken pieces, lemon juice, Dijon mustard, minced garlic, chopped scotch bonnet peppers, thyme, cumin, paprika, and a pinch of salt and pepper. Mix well to ensure the chicken is fully coated. Let it marinate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and cook until caramelized, which takes about 15-20 minutes. Stir frequently to prevent burning.
- Once caramelized, add the marinated chicken to the pan. Cook the chicken pieces until they are browned, about 5-7 minutes on each side.
- Add the vinegar and tomato paste to the pan and mix well. Add a small amount of water (approximately 100 ml) to create a sauce and bring to a simmer. Cover the pan and allow the chicken to cook through, about 30-35 minutes.
- In the meantime, cook the rice. Rinse the rice thoroughly under cold water to remove excess starch. In a pot, bring 500 ml of water to a boil, add a pinch of salt, and the 250 g of rice. Reduce the heat to low, cover, and simmer for about 15 minutes until the rice is fully cooked and water is absorbed.
- Once the chicken is cooked and the flavors are well incorporated, serve the Poulet Yassa over a bed of white rice.
Tips
- For a deeper flavor, marinate the chicken overnight.
- Adjust the heat level to your preference by using more or fewer scotch bonnet peppers.
- For a richer sauce, add a small amount of chicken broth or water during the simmering process.
Nutritional Information
| Nutritional Information (per 100g) | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal (627 kJ) | 600 kcal (2508 kJ) |
| Fat | 8 g | 32 g |
| Saturated Fat | 2 g | 8 g |
| Carbohydrates | 15 g | 60 g |
