Embark on a culinary journey to Senegal with our Poulet Yassa recipe. Bursting with vibrant flavors, this traditional Senegalese dish is a tantalizing blend of succulent chicken, zesty onions, and the aromatic allure of West African spices.
2 lbs chicken pieces (lb: 0.9, kg: 0.4)
5 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon ginger, grated
1 cup vegetable oil
1 cup lemon juice
2 tablespoons Dijon mustard
2 bay leaves
Salt and pepper to taste
Marinate the chicken pieces with minced garlic, grated ginger, lemon juice, Dijon mustard, salt, and pepper. Allow it to marinate for at least 1 hour. In a large pan, heat vegetable oil and sauté thinly sliced onions until golden brown. Add marinated chicken and bay leaves to the pan, cooking until the chicken is golden and cooked through. Adjust the seasoning to taste, ensuring a harmonious blend of flavors.
Serve Poulet Yassa hot, with a generous portion of the caramelized onion sauce over the succulent chicken. Pair it with rice or couscous for a complete West African dining experience.
Let the rich tapestry of Poulet Yassa transport you to the vibrant streets of Senegal a celebration of culinary artistry that transcends borders.