Yassa Poulet (Senegalese Chicken)
Yassa poulet is a popular dish that can be found throughout West Africa, though it specifically originated from Senegal. It has a unique, sweet taste.
Source and licence
"Yassa Poulet (Senegalese Chicken)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yassa_Poulet_(Senegalese_Chicken), revision 4613409), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yassa_Poulet_(Senegalese_Chicken)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613409
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Senegal. Associated with Senegal by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 6 chicken thighs
- 3 large onions, thinly sliced
- 4 garlic cloves, neatly minced
- 3 tablespoons dijon mustard
- 2 cups chicken broth
- ½ cup lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons bouillon powder
- 1 teaspoon salt or to taste
- 4 tablespoons olive oil
Method
- Wash the chicken and pat it dry with paper towels.
- Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours.
- Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade.
- Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken.
- To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned.
- Return the browned chicken pieces to the sweet caramelized onions.
- Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked.
- Taste for salt and other ingredients and make any necessary adjustments.