Poulet Yassa (Senegalese Chicken With Onions And Lemon)

1. 1

   Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.

2. 2

   Remove the chicken pieces, wipe dry, and grill, broil or saute them until well browned. Set aside.

3. 3

   Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Saute for 8-10 minutes until they are well wilted and starting to brown.

4. 4

   Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.

5. 5

   Adjust seasoning and serve with rice, fufu or couscous.

6. 6

   VARATIONS:

7. 7

   Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.

8. 8

   Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.

* Per serving · 4 servings · Values may vary.

No additional tips available.