Senegal
Group H | Africa
Poulet Yassa
With a strong chili and mustard kick enough to have you running as fast as Sadio Mane, this Chicken Yassa is a Senegalese favorite. So much so in fact, that former Senegal striker Papiss Cissé revealed that the best thing Newcastle United did when he joined, was adding it to the club canteen menu.
He also admitted that he can’t cook it. It’s ok Papiss, we’ve got you. We took lead from African Bites and The Wanderlust Kitchen to find a foolproof recipe that would make him proud.
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Time
2hrs 30mins
marinate for two hours - Makes 4
- Difficulty Semi-Pro
- Units Imperial Metric
Ingredients
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11Lemon juiced
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11Onion sliced
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2 cloves2 clovesGarlic minced
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11Chicken stock cube crumbled
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2 tbsp 1 tbsp2 tbsp 1 tbspOlive oil
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1 tbsp1 tbspDijon mustard
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1 tsp1 tspCayenne pepper
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½½Scotch bonnet deseeded, thinly diced
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1lbs450gChicken drumsticks
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1 cup140gRice
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11Bay leaf
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1In a large bowl, mix together the lemon juice, onion, garlic, stock cube, 1 tbsp1 tbsp of olive oil, dijon mustard, cayenne-pepper and the scotch bonnet chili. Once combined add the chicken and leave to marinate in the fridge for at least 2 hours.
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2On a high setting, heat the rest of the olive oil in a skillet or frying pan. Once hot, remove the chicken from the marinade (keep the left over marinade) and seal on all sides. This should take around 5 to 10 minutes.
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3In a small saucepan cook rice in 2 cups500ml of water - bring to a boil, lower the heat and cook with the lid on until rice is soft.
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4Meanwhile transfer the onion marinade mix to a saucepan set over a medium heat. Cook for around 10 minutes.
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5Add the chicken, a bay leaf and 1/2 a cup of water to the saucepan. Cover and cook on a medium heat for 15 minutes or until the chicken is cooked and the sauce has thickened. Serve over rice with a lemon wedge
