Main
Chicken Yassa (Senegal)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Chicken — to buy1 kg
- Lemon — to buy2
- Onion — to buy4
- Chili pepper — to buy1
- Neutral oil — to buy3 tbsp
- Rice — to buy200 g
Preparation
Cut the chicken into pieces and score the flesh lightly so the marinade penetrates better.
Marinate it for at least 1 hour, ideally overnight in the fridge, with the lemon juice, onions sliced into thick rounds, chili and a little salt: the longer the marinade, the more flavourful and tender the chicken will be, this really is the step not to rush.
Drain the chicken, carefully setting aside the marinade and onions, then brown it in hot oil for 6-8 minutes per side, until nicely coloured. Set it aside.
In the same pan, cook the drained onions from the marinade for 10-15 minutes over low heat, stirring regularly, until very soft and lightly caramelised: this is the base of the dish, don't turn up the heat to rush it, they need to slowly stew down.
Return the chicken to the pan with the rest of the marinade (the lemon juice), cover and simmer 15-20 minutes over low heat, until the chicken is very tender and the onion sauce reduced and coating.
Cook the white rice separately in the meantime.
Serve the chicken generously coated in the caramelised onion sauce, with the white rice.