Recipe: Yassa Chicken

With the melting snow (we’re already dreaming of spring!), we put our own fresh twist on a flavourful, traditional recipe from Senegal — Chicken Yassa.

Our wine suggestions to accompany this recipe are the delightful 2022 Oenops Vidiano from Crete, expressive and elegant, and a 2021 Ficomontanino Bulgarelli Rosso, an ever versatile Sangiovese with high soaring red fruit flavours.

YASSA CHICKEN RECIPE

SERVING 6 PEOPLE
PREP TIME: 45min
COOK TIME: 75min-90min
NOTE: Plus a 6-hour or overnight marinade

This traditional dish comes from Senegal. Serve with rice and garnished with green onions or parsley.

INGREDIENTS

  • 5 T NEUTRAL OIL (grapeseed, sunflower)
  • 6 pieces of UNCOOKED CHICKEN LEGS/BREASTS
  • 2 YELLOW MEDIUM SIZE ONION (cut into rings)
  • 2 RED MEDIUM SIZE ONION (cut into rings)
  • 4 t GARLIC PUREE
  • 3 T of DIJON MUSTARD
  • 3 YELLOW LEMONS
  • 1 LIME
  • 6 BAY LEAVES
  • 2 pinch of BLACK PEPPER
  • 3 t of SALT
  • 0.5 t of CAYENNE PEPPER

INSTRUCTIONS

  1. In a bowl, stir together half of the oil, lemons and lime juice, the garlic, salt, and pepper.
  2. Place the chicken and marinade in a large Ziploc bag.
  3. Let marinate for at least 6 hours – one night is ideal.
  4. Turn on the oven to 180°C/356°F
  5. Heat the leftover oil in a large Dutch oven or heavy based pot. Sauté the chicken legs and breasts over high heat for about 3 to 4 minutes on each side, until browned.
  6. Remove chicken and set aside.
  7. In the remaining fat, sauté the rings of yellow and red onions on medium heat until softened and browned (about 5 minutes), then pour the marinade; add the bay leaves, the cayenne pepper and the mustard and cook for 3 minutes.
  8. Add the chicken
  9. Bake for 60 to 75 minutes until cooked. Baste the chicken every 20 min. to keep it moist.

T = tablespoon
t = teaspoon