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Poulet Yassa

Poulet Yassa

Are you looking for a delicious, exotic dish to spice up your cooking routine? Then try Poulet Yassa, an African-style chicken traditionally served in Senegal. This meal combines vibrant spices with tender pieces of chicken cooked in spicy onion sauce. Its flavor is tangy and sweet yet surprisingly simple to make. Plus, the leftovers are even tastier the next day! With Poulet Yassa you can explore a new cuisine and tantalize your taste buds at the same time – get ready for this easy and zesty dish!

Recipe

For the chicken:

1.8 lbs. chicken legs, bone in & skin on

1 tsp. sea salt

1 tbsp. olive oil

For the marinade:

1 onion, chopped

4 garlic cloves, peeled

handful of fresh parsley

1 tsp. cayenne pepper

zest & juice of 1 lemon

2 tsp. dijon mustard

For the sauce:

2 tbsp. olive oil

3 onions, sliced

1 red bell pepper, sliced

2 garlic cloves, minced

juice 2 lemons

2 tbsp. dijon mustard

10 fl oz. chicken broth

6 sprigs fresh thyme

1 bay leaf

1 tsp. red pepper flakes

½ tsp. sea salt

½ tsp. black pepper

To serve:

2 tbsp. fresh parsley, chopped

How to Prepare

Make a few diagonal slashes across the chicken skin, season with the salt and massage it into the chicken, then place the chicken in a large bowl.

Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken, and massage thoroughly. Cover and refrigerate for at least 2 hours, or overnight.

Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.

Take the chicken out of the marinade, and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil, and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.

Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes,stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.

Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.

Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes, or until the sauce has reduced and the chicken is cooked through.

Garnish with freshly chopped parsley and serve.

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