COPPER🇸🇳 Senegal
Yassa poulet recipe
Savor the tangy, spiced flavors of Senegalese chicken.
Ingredients
- 1000 g chicken
- 300 g onions
- 2 unit lemons
- 2 tbsp mustard
- 4 unit garlic
- 100 ml vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 2 unit bay leaves
- 200 g carrots
- 1 unit hot pepper
How to make Yassa poulet
- Marinate 500 g of chicken in the juice of 2 lemons, 2 tablespoons of mustard, and 1 teaspoon of salt for 1 hour in the refrigerator.
- Slice 2 onions and 4 cloves of garlic, preparing them for sautéing.
- In a large pan, heat 3 tablespoons of vegetable oil over medium heat until hot.
- Add the sliced onions and minced garlic, sautéing until translucent, about 5 minutes.
- Add the marinated chicken to the pan, searing it for 5 to 7 minutes until golden brown on all sides.
- Stir in 2 chopped carrots and 2 bay leaves, covering the pan to retain moisture while cooking.
- Reduce heat to low, simmer for 45 minutes, checking to ensure chicken is cooked through.
- Taste and adjust the seasoning, adding a sliced hot pepper if desired for an extra kick. Serve with rice or couscous.
What is Yassa poulet?
Yassa poulet is a traditional dish from Senegal. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 11 ingredients.
Copper documents Senegal alongside 194 other countries. Throw a dart at the world map and let it decide what you cook tonight.