"Poulet Yassa" recipe (Chicken Yassa)

What a strange name right? For history's sake, let me alight you about the origins of this dish.

The "Poulet Yassa" is a typical meal from the region of Casamance in Senegal, a country in the West part of Africa; It is one of the most dish of this region and if one day you attend a Senegalese function or get invited for dinner at a Senegalese house, it will surely be part of the menu.

I modified the original recipe to adapt it to my preferences; there is the list of the needed ingredients (For 6 people)

- 2 big onions

- 1 lemon

- 6 chicken thighs

- 2 spoons of vinegar

- 1 spoon of mustard

- 1 stock cube (chicken flavour)

- 2 spoons of BBQ spice

- 1 spoon of Turmeric powder

- 1 spoon of oregano

- 1 tea spoon of chilli powder (if you want to spice it up)

It is good to know the ingredients but better to know how to use them. In this case it is really easy.

With your onions

- Slice the onions then put them in a salad bowl or anything looking like that

- Squeeze your lemon and add the juice to the onions; be careful to not let any seed fall inside

- add the vinegar, the mustard, the oregano and the Turmeric powder (and the chilli for those who like spicy food)

- Mix it all

With your chicken thighs

- add as much salt as you prefer then add the BBQ spice and mix it all up

On the stove:

- Put oil in a pan (I recommend sunflower oil) and when it's really hot add the chicken thighs and fry them until it starts turning gold.

-Remove the chicken a put it in a sieve.

-Take a big enough pot, put in the same oil you have used to fry the chicken and wait until it is hot.

- Fry the onions until they start turning gold then add the fried chicken.

- add a bit of water, some salt and the chicken flavour stock cube.

- Lower the temperature of the stove, close the pot and leave it for 10 minutes.

You normally eat it with rice but you can have it with paap if you want to.

Feel free to contact me if you have question or need any help.

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"Poulet Yassa" (Chicken Yassa) with White rice