Poulet Yassa (Senegalese Chicken)
Serves
4
Prep Time
30 minutes
Cook Time
90 minutes
Ingredients
For the chicken:
1.8 lbs (800 g) chicken legs, bone in & skin on
1 tsp sea salt
1 tbsp olive oil
1.8 lbs (800 g) chicken legs, bone in & skin on
1 tsp sea salt
1 tbsp olive oil
For the marinade:
1 onion, chopped
4 garlic cloves, peeled
handful of fresh parsley
1 tsp cayenne pepper
zest & juice of 1 lemon
2 tsp Dijon mustard
1 onion, chopped
4 garlic cloves, peeled
handful of fresh parsley
1 tsp cayenne pepper
zest & juice of 1 lemon
2 tsp Dijon mustard
For the sauce:
2 tbsp olive oil
3 onions, sliced
1 red bell pepper, sliced
2 garlic cloves, minced
juice 2 lemons
2 tbsp Dijon mustard
10 fl oz (300 ml) chicken broth
6 sprigs fresh thyme
1 bay leaf
1 tsp red pepper flakes
½ tsp sea salt
½ tsp black pepper
2 tbsp olive oil
3 onions, sliced
1 red bell pepper, sliced
2 garlic cloves, minced
juice 2 lemons
2 tbsp Dijon mustard
10 fl oz (300 ml) chicken broth
6 sprigs fresh thyme
1 bay leaf
1 tsp red pepper flakes
½ tsp sea salt
½ tsp black pepper
Nutrition
(Per Serving)
Calories
504
Fats
37 g
Protein
34 g
Carbs
7 g
Instructions
- Make a few diagonal slashes across the chicken skin, season with the salt (massaging it into the chicken), and place the chicken in a large bowl.
- Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken and massage thoroughly. Cover and refrigerate for at least 2 hours or overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.
- Take the chicken out of the marinade and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.
- Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.
- Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the Dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.
- Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes or until the sauce has reduced and the chicken is cooked through.
- Garnish with freshly chopped parsley and serve.