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Chicken yassa
Also known as poulet yassa · yassa poulet · yassa au poulet · senegalese chicken yassa
Chicken smothered in a sharp sauce of slow-cooked onions, lemon and mustard, over rice. Tangy, mellow and deeply savoury.
Typical serving
540 kcal
usually 420–690 kcal
 Protein | 36 g |
|---|---|
 Carbs | 54 g |
 Fat | 20 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- marinate at least 2 hours ahead, and overnight is better
Ingredients
Serves 2 · dimmer marks are storecupboard
- 280gchicken thighs — bone in
- 400gonions — about four — this is not a typo
- 80glong-grain rice
- 3lemon
- 1 tbspdijon mustard
- 1 tbspoil
- 1green chillies
- 2bay leaves
- to tastesalt
Method
7 steps
chop · 12mOnions halved and sliced thin. All of them. Chilli split, lemons juiced.
fold · 4mChicken, onions, lemon juice, mustard, chilli, bay and salt all together in a bowl and worked with a hand until everything is coated.
soak · 8 hours walk awayCovered, in the fridge, overnight if there is time. The lemon does most of the work while nobody is watching.
grill · 12mChicken lifted out, wiped of onion, and browned hard on a griddle or under a hot grill until the skin is dark in patches. The marinade stays in the bowl for now.
fry · 30mOnions with all their liquid into the oil in a wide pan and cooked down over medium heat until they collapse and go sweet and gold. Half an hour, and hurried on high heat they turn bitter instead.
simmer · 30m walk awayChicken back in with a splash of water, brought up to a proper boil for a couple of minutes — that marinade held raw chicken — then lidded and left until the meat is falling off the bone with no pink at all.
boil · 15m walk awayRice on separately, rinsed, lid, lowest heat, and left alone.
Worth knowing
From Senegal’s Casamance — the onions cook until they nearly dissolve, and the lemon’s work begins the night before, in the marinade.
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