Senegalese Chicken Yassa is a traditional Senegalese dish that is known for its vibrant flavors and tender chicken. This recipe adds a tangy twist to the classic dish, making it even more delicious. The chicken is marinated in a mixture of spices, herbs, and citrus juices, which adds depth and freshness to the dish. It is then cooked with onions and peppers until tender and flavorful. Serve this Senegalese Chicken Yassa with steamed rice or couscous for a complete and satisfying meal.
Ingredients
- 4 chicken legs or thighs
- 2 onions, thinly sliced
- 2 bell peppers, thinly sliced
- 4 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 3 lemons, juiced
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large bowl, combine the lemon juice, Dijon mustard, minced garlic, grated ginger, salt, and pepper. Mix well to combine.
- Add the chicken legs or thighs to the marinade and ensure they are well coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Place the chicken in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onions and bell peppers. Cook until the onions are translucent and the peppers are tender, about 5-7 minutes.
- Pour the reserved marinade over the onions and peppers and stir well to combine. Bring the mixture to a simmer and return the chicken to the skillet. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Serve the Senegalese Chicken Yassa hot, garnished with fresh parsley. It pairs well with steamed rice or couscous.
